Tuesday, December 20, 2011

Spicy Chicken appetizer

Ingrediants for marinade :
Boneless chicken 2lbs
ginger garlic paste 2 spoons
salt
chilli powder - 2 spoons
garam masala powder- 1 spoon
dhaniya powder- 1 spoon
lemon juice - 1 spoon
Ingrediants for sauce:
oil -2 spoon
soy sauce - 2 spoons
chilli sauce - 1 spoon
Mint Sauce - 2 spoons
curry leaves
jalapeno peppers-2or3
coriander leaves and raw onions to garnish.

Driections:
Step1: mix all the ingrediants from first section and refrigirate over night(can be left at room temperature for 2hrs)Dont cut the chicken, leave it at the biggest size you can buy.
Heat oven to 450, bake chicken for 40mnts in middle rack of the oven, covered loosely with aluminium foil( this is to make that the chicken doesnt get dry)
Step2: in a wide pan, heat oil, add curry leaves, fry 2mnts and remove from oil. in same oil add jalapeno pieces(cut length wise) fry 2mnts and remove.
in same oil, add soy sauce, chilli sauce and mint sauce, heat for 2mtns.Cut the chicken to 1 inch pieces, add to the sauce, mix well.
trun off the heat, add fried curry leaves and jalapenos,mix, cover and leave for 5mnts. garnish with corinder leaves and raw onion rings.


Meat Balls

Ingrediants to make balls:
Ground chicken 2lbs (any ground meat can be used)
ginger garlic paste 2 spoons
salt
chilli powder - 2 spoons
garam masala powder- 1 spoon
dhaniya powder- 1 spoon
lemon juice - 1 spoon
oil - 1 spoon
mint leaves(optional)
coconut - 2 spoons ( optional)
Ingrediants to make sauce:
oil 2 spoons
soy sauce - 2 spoons
chilli sauce - 1 spoon
Tomato ketchup - 2 spoons
curry leaves
jalapeno peppers-2or3
coriander leaves and raw onions to garnish.

Driections:
Step 1: mix all the ingrediants from first section and refrigirate over night(can be left at room temperature for 2hrs)
make small appetizer size balls and pressure cook for 3whistles, by adding half cup of water to the balls.
another way to cook is to add water to a wide pan, add kheema balls, cover and cook.
the balls should not be pink inside, to make sure they are cooked well. 

Step 2: in a wide pan, heat oil, add curry leaves, fry 2mnts and remove from oil. in same oil add jalapeno pieces(cut length wise) fry 2mnts and remove.
in same oil, add soy sauce, chilli sauce and ketchup, heat for 2mtns. drain any water from meat balls, add to the sauce, mix well.
trun off the heat, add fried curry leaves and jalapenos,mix, cover and leave for 5mnts.
 garnish with corinder leaves and raw onion rings.


Wednesday, October 26, 2011

Vegetable Fried Rice

Ingrediants:Frozen Mixed Vegetables - 1 cup
small onion - chopped
3-4 green chillies - chopped
Ground Black pepper-1 spoon
salt
soy sauce - 2 spoons
Chilli sauce - 1 spoon (optional)
eggs - 2 (optional)
cooked rice - 3 cups
oil - 3-4 spoons
Directions:Heat oil in a wide pan, add black pepper and frozen vegetables.
Fry for 6-7mnts, add onions and chillies and little salt. fry until all the veggies are cooked.
Break eggs directly into pan, mix well. add rice, stir well.
Add  more salt if needed, soy sauce and chilli sauce. fry for another 2 mnts.
Can also add cooked chopped chicken.
 

Mysorepak

Ingrediants:
Besan Flour/senagapindi - 1.5 cups
Ghee - 2 cups
sugar - 2 cups
water - 1/2 cup
Directions:
Add 3-4 spoons of ghee to the flour, mix welll. Make sure there are no lumps.
In another dish, heat ghee and keep in low flame to keep it hot.
In a thick bottomed dish, Make sugar syrup with water and sugar.syrup should be one string consistant. reduce flame, add flour and mix well. increase flame to medium, add hot ghee slowly, keep mixing. The flour should stay in bubbles and color changes to a little lighter.
Pour immediatly on to a greesed plate. after 10mnts, cut to pieces. Let it cool completly and then remove from plate.

 


Chicken Fry

Ingrediants:
Chicken - cut to small pieces
onions - chopped
Green chillies - chopped
ginger garlic paste
coriander powder
garam masala
salt
chilli powder
Turmeric powder
lemon juice - 2 spoons
coriande leaves - chopped (optional)
Directions:
Marinate chicken for 1 hr, with lemon juice, salt, chilli powder and turmeric powder. pressure cook chicken for 3 whistles, dont have to add water to chicken.
Also can be boiled stove top, with adding a little water and covering the dish.
Drain off all the liquids.
In a wide pan, Heat oil, fry onions and chillies with a little salt.
Add ginger garlic paste, fry another 5mnts.
Add chicken, fry until the curry gets dry. add coriander powder, garam masala and chopped coriander. Turn off heat.

Kajjikaayalu

Ingrediants:
4 cups- Maida/All purpose flour
4 spoons - ghee
pinch of salt.
oil - to deep fry
Filling:
2 cups - Sooji/upma ravva
1 cup - dry coconut
2 cups - sugar
1 spoon - elachi/cardomom powder
2 spoons - gasagasalu/poppy seeds
hand ful - cashews nuts
4 spoons - ghee
Directions:
Make flour into chapathi dough, adding salt, ghee and water. cover and keep aside.
Heat 1 spoon ghee, fry coconut for 3-4 mnts, remove and cool.
in the same pan, add 3 spoons ghee, fry sooji and poppy seeds until it changes color.Mix with coconut, sugar, toasted and chopped cashewnuts, elachi powder. set aside.
Make 6 inch chapathi with dough. place 1 spoon of filling in the center, wet edges with water and fold to half. press or fold the edges, so the filling doesnt come out when frying. 
Makes about 4 dozens with the measurements.
Heat oil, deep fry until golden brown.
 

 


Tuesday, October 25, 2011

Broccolli and moong dal (pesarapappu) fry

Ingrediants:
Broccolli - Finely chopped - 2 cups
Moong dal - 1/2 cup
oil
Mustard seeds
cumin seeds
dry chillies
salt
chilli powder
Directions:
Half boil dal and drain. make sure dal stays a little hard.
Heat oil, fry dry chillies, mustard and cumin seeds, add broccolli.
Fry for 5 mnts and add salt , cook another 5mnts.
 Add Dal, after 5mnts add chilli powder  and fry until the curry looks dry. 
 
 

Pepper Chicken

Ingrediants:
2 lbs Boneless skinless chicken - cut into small pieces
1 big onion - chopped
Ground Black pepper - 2 spoons
green chillies - 6-7 - cut into slits.
oil
Salt
Directions:
Heat oil in a wide pan. Add 1 spoon of pepper , chopped onions. fry for 5 mnts.
Add Chicken, 1 spoon pepper, Salt and chillies. Fry until chicken is well cooked and gravy gets thick. Trun off heat.





Tuesday, October 18, 2011

Tomato Pickle

Ingredients:
Ripe Tomatoes - 4lbs
Tamarind - small lemon size ball
Salt
Chilli powder - 2 table spoons
Methi powder - 1 spoon
Mustard Powder - 1/2 spoon
Oil- 2 table spoons
Seasoning:
Oil - 2 spoons
3-4Dry chillies
mustard seeds - 1/2 spoon
Cumin Seeds - 1/2 spoon
urad dal - 1/2 spoon
chana dal - 1/2 spoon
Garlic - 4-5 cloves, cut in half
Curry leaves - 1 sprig
Directions:
Heat 2 tablespoons oil in thick bottomed pan, Add tomato pieces.
Fry until all the liquid is evaporated and oil separates from tomatoes.
Add Tamarind, Turn off heat. let it cool.
In the blender, Place tomato paste with tamarind, salt, chilli powder, methi and mustard powders, salt and blend until smooth.
In a small pan, heat 2 spoons oil for seasoning. add all the ingredients from seasonings, fry for 5 mints. Let it cool and add to the pickle. mix well.
Store in a bottle, good for 3months when in refrigerator.

 

Friday, October 14, 2011

Fish fry

Ingredients :
Fish fillets - 1lb, cut small pieces
1 onion - chopped
Green chillies - chopped
Ginger garlic paste-1spoon
Turmeric powder
salt
Chilly powder
Coriander powder
Garam Masala
Coriander leaves(optional)
Directions :Heat oil, fry onions and chillies for 10mnts. Add ginger garlic paste, fry another 5mnts.
Add Fish pieces, turmeric powder, salt, chilli powder, mix well, cover and cook for 10mnts.
mash fish pieces with spoon, fry until the curry looks dry. Add coriander powder, garam masala and coriander leaves, mix well, close with lid and turn off heat. Ready to eat after 5mnts.

Saturday, October 8, 2011

Tomato egg curry

Ingredients:
Hard boiled Eggs
Chopped Tomatoes
Chopped Onions
Chopped green chillies
Oil
Cumin
mustard seeds
Salt
Chilly powder
Directions:
Heat oil, add cumin and mustard seeds. Fry 1 minute,  add onion and green chillies. Fry 5 minutes, add tomatoes. Add salt, cook for 10 minutes. Add boiled eggs, chilly powder, cook for another 10 minutes.

Wednesday, October 5, 2011

Apple dumplings




Recipe here . I just used half of the butter and sugar quantities mentioned in the recipe and still it tasted so good.

Wednesday, August 3, 2011

Monday, March 21, 2011

Thursday, March 3, 2011

Chakkidalu - Urad Flour Murukulu

Ingrediants:
Urad Flour(store bought) - 1 cup
Rice Flour(store bought) - 3 cups
Salt-2 tsp
vaamu/ajwain - 1 tsp
chilli pwder - 1 tsp (optional)
oil to deep fry.
Directions:
  • Mix the Flours with salt, vaamu, chilli powder, 3tsp oil and water to make soft dough.
  • Using the 3 hole murukulu press, make chakkidalu into hot oil.
  • Fry on both sides until the oil stops bubbling around the dough.
  • Remove from oil, Drain on to a paper towel. Cool and store.

Wednesday, March 2, 2011

Garlic Pickle

Ingrediants:
Garlic cloves, pealed - 3cups
oil - 1/4 cup
Lime juice - 1/4 cup
chilli powder - 1/4 cup
salt - 1/4 cup
Mustard powder - 2 tsp
Methi Powder - 1 tsp
Directions:
  • Take 5-6 cloves of garlic from the 3cups, crush them into paste.
  • Add all the ingrediants above in clean dry dish and add garlic cloves and paste.
  • Store in a dry glass bottle for about 2 weeks before eating.
Garlic cloves tastes better if they are in the pickle for a long period. I leave the pickle untouched for about a month.

Peanuts and Brown Sugar Brittle/ Pappu chekka


Ingrediants:
Peanuts - 1/2lb
Brown sugar - 1/2lb
Water - 1/2 cup
Melted butter - 2tsp
cardamom powder - 1/2 tsp
Directions:
  • Toast peanuts, remove skins and cool.
  • In a thick pan, add water, brown sugar and boil it to a syrup.To test the syrup, add a drop in cold water and it forms a ball.
  • Add ghee, cardamom powder and peanuts, stir until peanuts are covered with syrup.
  • Turn off the heat, pour onto a greased pan and spread as a thin layer.
  • Let it cool and break into pieces.

Monday, February 14, 2011

Maida Halwa

Ingrediants:
Miada/All Purpose Four - 1 cup
Water - 1 cup
Food color
sugar - 1 and 1/2 cups
water - 1/2 cup
Elachi powder - 1 tsp
Ghee - 1cup
Cashew nuts - few
Directions:
  • Add 1 cup water and food color to maida, mix well and keep aside.
  • Fry cashews in 1/2 spoon ghee, keep aside.
  • Boil sugar in 1/2 cup water to make 1 string syrup.
  • Add miada and Ghee to the syrup
  • Stir until the halwa gets translucent.
  • Add elachi powder, stir until the halwa leaves sides and forms into a ball in the middle of the pan.
  • Spread halwa on a plate, sprinkle cashew nuts. cool and cut into pieces.
original recipe here

Sunday, January 9, 2011

Badam Burfi


Ingrediants:
Almonds - 3 cups
Sugar - 3 cups
water - 1 cup
saffron - 1 pinch (optional)
cardamom powder - 1 tsp.
Directions:
Soak almonds for 4-5hours, peel skin, pat dry, grind into a coarse powder.
Add water to sugar, boil to a string consistancy syrup. takes about 10mnts on medium high flame.
Add cardamom powder and saffron.

Add almond powder to the syrup, cook for 10 mnts in medium flame, stirring continuously.
Remove from heat, pour on to a greased plate. cut to pieces.
Remove after cooled.

Original recipe here Badam Burfi