ALOO SAMOSA

INGREDIENT:

OUTER LAYER:

1. Maida  - 250 grams
2. Oil - 2 tablespoon
3. Salt
4. Water

FILLINGS:

1. Oil
2. Cumin seeds - 1 teaspoon
3. Onion - 1 (large size)
4. Ginger Garlic paste - 1 tablespoon
5. Peas - 100 grams
6. Potatoes - 2
7. Turmeric powder - 1/2 teaspoon
8. Chilli Powder - 1/2 tablespoon
9. Chaat masala - 1 teaspoon
10. Salt  

PREPARATION:

FOR DOUGH:

1. Add maida,salt and oil in a mixing bowl and mix all the ingredient well.
2. Add water make the dough.
3. Rest it for 1/2 hour.

FOR FILLINGS:

1. Heat the pan and add the oil in the pan.
2. Add cumin seeds fry it for 1 sec.
3. Add Onion and ginger garlic paste , saute it to remove raw smell.
4. Add boiled peas and mashed potatoes, turmeric powder , chilli powder , chaat powder and salt.
5. Saute it for 2 to 3 mins.

1. Make the dough into samosa shape and add the fillings in it.
2. Deep fry the samosas in medium flame.

TIPS: 

 Don't deep fry the samosa in high flame.

 Check my blog for chaat chutney or follow easy sweet chutney preparation below.

1.  Add tamarind paste,jaggery in a saucepan, boil it for 10 mins.
2. Add cumin powder and salt in that mix ,boil it for 2 mins and serve it with samosa.

SERVE:

  Serve the samosa with chaat chutney.

COCONUT CHICKEN CURRY

   Hi foodies..! Happy to see you all..Today i come up with one delicious chicken recipe.

We always prepared some usual chicken gravy or fries.so , i want to try something different . Suddenly i popup with some idea...little change in our usual gravy.

To cook my chickens in coconut milk.

Result was awesome so i eager to share my recipe in my blog with you all.

INGREDIENTS:

1.Oil

2.Bay leaves

3.cinnamon and cardamon

4.fennel seeds - 1 teaspoon

5.onion - 2 large

6.ginger garlic paste - 1 tablespoon

7.tomato - medium size 2

8.chicken - 750 grams

9.coconut milk - 2 cups

10.chicken masala - 2 tablespoon

11.turmeric powder - 1 teaspoon

12.cashew nuts - 10

13.green chilli - 3

14.shallot - 10

15.curry leaves

16.coriander leaves

17.lemon

18.salt

PREPARATION:

BEFORE PREPARATION:

1.PASTE:

Grind the cashew,shallot and green chilli.

2.MARINATE:

Marinate the chicken for 1/2 hr with curd,turmeric powder,lemon juice or vinegar.

PROCESS:

1.Heat the pan and add fennel seeds fry it for 2 sec and add bay leaves, cardamom,cinnamon and curry leaves.

2.Add the finely chopped onions and saute it until it turn into golden browns.

3.Add ginger garlic paste saute it to remove the raw smell.

4.Now add finely chopped tomato and smashed it in the pan.

5.After that add chicken,fry it for 2 mins and close the lid cook it for 5 to 7 mins.

6.Now add turmeric powder,chicken masala,chilli cashew shallot paste,coconut milk and salt . Close the lid and cook it for 10 mins.

7.Finally add 1 teaspoon lemon juice and coriander leaves and close the lid for 1 or 2 mins after the chicken is cooked turn off the flame.

TIPS:

Add salt when you saute the onion to fry onions quickly.

SERVING:

Serve our coconut milk juicy chicken curry with roti or rice.

KULFI

INGREDIENTS:

• Milk
• Almonds
• Pista
• Sugar
• Milk Maid
• Saffron

METHOD:

1. Heat the pan and add high fat milk and make it boil.
2. Add sugar , milk maid ,  almonds and pista.
3. Boil it until it turn into thick consistency.
4. Add saffron.
5. Add the milk in the kulfi mould and freeze it for 8 to 12 hours.

Try this recipe and beat the heat with this kulfi.  

EGG CURRY

         Hi guys !!! A very easy type of cooking is dishes with egg.
we only know some basic type of egg omelets or bhurji(poriyal).Today i will share one of my favorite and easy egg recipe.
You can serve this egg curry with idly,dosa,parathas,rotis and Ghee rice(👈click here).Let see...

INGREDIENT:

• Oil
• Cardamom - 4
• Cinnamon - 1 inch
• Fennel seeds - 1 tbsp
• Onions - 2
• Tomato - 4
• Ginger garlic paste - 1tbsp
• Cumin powder - 2 tsp
• Garam masala - 2 tbsp
• Chilli powder - 2 tbsp
• Coriander powder - 3 tbsp
• Pepper powder - 1 tsp
• Turmeric powder - 1 tsp
• Boiled egg - 5
• Salt for taste 
• kasuri methi(fenugreek) leaves(dried)
• Coriander leaves

METHOD:

1. Heat the oil in the pan add cumin powder -1 tsp,garam masala - 1 tbsp,chili powder - 1 tbsp,coriander powder - 1 tbsp,turmeric powder - 1/2 tsp.
2. After that add the boiled eggs and fry it for 5 mins(to make crispy layer.)
3. Heat the oil in the pan add cardamom and fennel seeds.
4. Add finely chopped onions and fry it to make golden brown.
5. Add ginger garlic paste cook it to remove raw smell.
6. Now add tomato puree and cook it for some mins(10 mins) to remove that raw smell.
7. Now add all the masalas and salt , again cook it for 5 mins.(add water if needed)
8. Now add the fried eggs in this gravy.
9. Cook it for 5 mins add the coriander leaves ,kasuri methi and 1 tbsp oil. close the led for 5 mins.
10. Turn of the flame in gravy consistency.

Our egg curry is ready...
SERVE IT HOT!!

GHEE RICE

            Hi friends...Every one of us love to eat variety rice right??
But some time we have no much time for making biryani or any other variety rice..our tummy cries😂
Today i share one of the very easy and delicious variety rice GHEE RICE.

INGREDIENTS:

• Ghee
• Cumin seeds - 1 tsp
• Cardamom - 2
• Cinnamon - 1 inch
• Bay leaves - 1
• Onion(large) - 2
• Ginger garlic paste - 1 tablespoon
• Mint leaves - 1/2 cup
• Coriander leaves - 1 cup
• Basmati rice - 2 cup
• Salt

METHOD:

• Heat the pan and add the ghee in it.
• Add cumin seeds after they crack add bay leaves,cinnamon and cardamom.
• Add onions thinly sliced  and fry it until it turn golden brown.
• Add ginger garlic paste cook it to remove raw smell.
• Add the mint and coriander leaves and cook it well in ghee. 
• Now heat the pressure cooker on other side.
• Add ghee and add 2 cup of rice,salt, the mixture we make above and 2 cup of water(to cook rice)
• Wait for three whistle after that turn off the flame. Rest the cooker for 1/2 hour or 15 min(so that rice cook in that gas)
• Now our ghee rice is ready.you can serve it with chicken or Egg curry(👈click here).

HINT:    You can add coconut milk instead of water to cook rice for extra flavor.

MAKE A TRY AND LET ME KNOW...

GOTHUMAI(WHEAT) ADHIRASAM

            Hi!!!!Today i come with one easy and delicious sweet.We are all know making adhirasam is some more difficult.
But today i will share you to make easy Gothumai(wheat) adhirasam in 10 mins.
Lets see what are all the ingredients and procedure for making this delicious south indian sweet.

INGREDIENTS:

• Wheat flour - 1 cup
• Jaggery powder - 1 cup
• Semolina - 2 table spoon
• cardamon powder - 1/2 teaspoon
• White sesame - 1 teaspoon
• Ghee - 50g
• Oil

METHOD:

1. Add wheat flour,semolina,cardamon powder,white sesame and ghee in a mixing bowl.
2. Mix it well
3. Heat the pan add 1 cup of jaggery and add little amount of water to dissolve jaggery(don't make jeera just disolve the jaggery)
4. After that add the dissolved jaggery in the mixing bowl and mix all together and make a dough for Adhirasam.
5. After making dough spread a ghee in your hand and make a palms size circle using dough.
6. Finally heat the oil in the pan for deep fry and deep for our Adhirasam.

HINT:

1. Don't use salt already jaggery have salt.

   

   GOTHUMAI ADHIRASAM

2. you can use any amount of jaggery as per your taste.

Now our adhirasam is ready...Try this and let me know in comments how it turn out for you..
Serve it hot...!!!

ALOO KACHORI

Hi friends..!!
        Today i come up with one famous Indian chaat item KACHORI...
i will share one easy and tasty way of kachori making.Let's see.

INGREDIENT:

FOR DOUGH:

• Maida - 1 cup
• Cumin seeds - 1 tsp(optional)
• Milk - 1/4 cup
• Sugar - 1 tbsp
• Oil 
• Salt

FOR FILLING:

• Boiled Potato - 3
• Onions(large) - 1
• Ginger garlic paste - 1 tbsp
• Red chili powder - 1 tbsp
• Garam masala - 1 tsp
• Turmeric powder - 1/2 tsp
• Chaat masala - 1 tsp
• Asafoetida - 2 pinch
• Lemon juice - 1 tbsp
• Salt

METHOD:

1. First make the dough by adding maida,sugar,salt,milk,oil and water.
2. Rest it for 1 hour.
3. Now heat the pan with some oil and add cumin seeds.
4. Add the finely chopped onions and saute it until it became golden.
5. Now add ginger garlic paste and fry it to remove raw smell.
6. Mashed the boiled potatoes and add it in pan.
7. Now add all the masalas, asafoetida,lemon juice and salt to taste.
8. Mix all together and cook for 5 mins in medium flame.
9. Our filling is ready. 

KACHORIES:

1. Now make the rotis using our dough and filled our potato filling.
2. Heat the oil in the pan for deep fry and fry our kachories.

Our super duper chaat is ready now.
Serve with chaat chutney(click) , onions, sev and lemon!!

CHAAT CHUTNEY

                   Hi foodies!!! We are all loving to eat chaat items right??? Yes...i heard your voices...
The main thing that enhanced the taste of our chaat items is mainly chaat chutney - "sweet chutney" and "green chutney".
 Today i will share easy way to prepare both chutney.First we start with sweet.

SWEET CHUTNEY:

INGREDIENTS:

• Dates - 1 cup(seedless)
• Jaggery powder - 1/2 cup
• Garam masala - 1 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• lemon juice - 1 tbsp
• Asafoetida powder - 2 pinch
• Salt to taste

METHOD:

1. First soaked the dates for 1 hour.
2. Then add the soaked dates,jagerry powder and salt in the cooker and cook it for 3 whistle.
3. After that replace the cooked dates in the grinder(mixer) and add all the masalas given above and add lemon juice.
4. Grind it into fine paste.
5. Our sweet chutney is ready.

GREEN CHUTNEY:

INGREDIENTS:

• Coriander leaves - 1 cup
• Mint leaves - 1/2 cup
• Curry leaves - 10
• Cumin seeds - tsp
• Ginger - 1 inch
• Garlic - 5 cloves
• Green chili - 4
• Ground nut - 1/2 cup
• Sugar - 1 tbsp
• Asafoetida - 2 pinch
• Salt to taste

METHOD:

1. Add all the ingredients in the grinder(mixer).
2. Add some water and grind it well.
3. Replace it into bowl.Our spicy green chutney ready.

Hope you all tried these chutney and let me know in comments!!!

SHREDDED CHICKEN

               Hi!!Today i come back with one different type of chicken recipe.Some time we get bored with normal chicken gravy or fries.Try out this today you just love it.

INGREDIENT:

• Chicken - 1/2 kg
• Onion(large) - 3
• Green chili - 2 
• Tomato - 3
• Red chili powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1 tsp
• Ginger  garlic paste - 1 tbp
• Curry leaves - 10
• Egg - 2
• Salt to taste
• Oil

METHOD:

1. Cook the chicken by adding chili powder,turmeric powder,ginger garlic paste and salt.
2. Shred the cooked chicken.
3. Heat the pan with oil and fry the fennel seeds,cinnamon for 1 min.
4. Saute the finely chopped onions,green chili and curry leaves.
5. Add ginger garlic paste cook it to remove raw smell.
6. Add finely chopped tomato and cook it for 5 mins.
7. Add Chili powder,Garam masala ,turmeric powder,salt and  1 cup of (chicken stock or water). .
8. Add the shredded chicken mix all together.
9. Move the chicken to one side of the pan and break the two eggs in the space.(adding eggs is optional)
10. Cook the eggs well and mix it with chicken.
11. Mix it well,the final texture is like podimas(shredded).Yes..our chicken is now ready to taste.

   SERVE IT HOT!!!

DRY FISH SAMBAL

Hi friends!!!Today we going to make one delicious gravy type recipe!!

This one is very easy and quick to make recipe.

you can make this gravy using potatoes,eggs,fish,prawn and dry fish.Today i will show you how to make DRY FISH SAMBAL.

INGREDIENTS:(Cup - 200ml)

• Oil - 1 cup
• Dry fish(you can use any fish today i will use "TURBOT") - 5 pieces
• Onions(shallots) - 1 cup
• Tomato - 5
• Coconut - 1/2 cup(you can also make without coconut)
• Ginger paste- 1 tbsp
• Red chili powder - 2 tbsp
• Turmeric powder - 1/2 tsp
• Salt to taste

METHOD:

1. Heat 2 tbsp oil in the pan.
2. Add the turbot and fry it(make it golden)
3. Add finely chopped shallots (you can also add garlic) and 1 tsp of salt,cook it until it turn brown.(adding salt while cooking onions will help the  onions to fry fast)
4. Grind the tomato,coconut and ginger paste and add the paste to the pan.
5. Add the chili powder and turmeric powder and salt mix it well.
6. Add oil if necessary.
7. Cook the gravy in low to medium flame for 15 to 20 minutes.
8. The gravy starting to separate from oil.
9. On this stage turn off the stove.

HINT: Already dry fish have salt so use salt as per your taste.

OUR SAMBAL IS READY !SERVE IT WITH HOT  RICE AND BOILED EGG!!

BREAD BAJJI

Hi friends!!!!

   Today we going to see one kind of snack item "BREAD BAJJI". A perfect evening time snacks.

I get this evening time recipe from my Dad.            

INGREDIENTS:

FOR COATING:

• Besan powder - 1cup
• Baking soda - 1 tsp
• Red chili powder - 1 1/2 tsp
• Asafoetida - 3 pinch
• Salt (for taste)
• Oil for deep fry

FOR FILLING:

• White bread - 1 pocket
• Boiled potatoes - 3
• Boiled carrot - 1
• Boiled peas - 100 grams
• Onions(large) - 2
• Ginger  Garlic paste - 1 tbsp
• Mustard seeds - 1/2 tsp
• Garam masala - 1 tsp
• Chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Chaat masala - 1 tsp
• Oil - 2 tbsp
• Salt to taste
• Coriander leaves

METHOD:

FOR FILLINGS:

1. Heat the oil in the pan,add Mustard seeds wait until it crack.
2. Add onions and stir it until it became translucent.
3. Add ginger garlic paste cook it to remove raw smell.
4. Mashed the boiled vegetables and add it in the pan.(you can add any type of filling you like even non veg also)
5. Add all the masalas and salt to taste , cook it for few minutes.
6. Finally add the coriander leave.
7. Now our filling is ready.

TO MAKE BAJJI:

1. Heat the pan and add the oil for deep fry.
2. Make the batter by using all the coating ingredients given above.
3. Cut the bread diagonally fill the vegetable masala inside the bread(make it like sandwich)
4. Dip the vegetable filled bread in our batter and deep fry it.
5. Finally our bajji is ready.

SERVE IT HOT WITH KETCHUP OR WITH COCONUT CHUTNEY👍🍔

GULAB JAMUN HALWA

Hi guys!!!
    Today we see one easy Halwa recipe.Every one love Gulab Jamun. We never get  bored on eating it.But today we made one fusion with gulab jamun mix.Lets see...

INGREDIENTS:

• Gulab Jamun Mix - 1 Pocket
• Cashew nut powder - 5 tbsp
• Milk - 1 bowl(250 ml)
• Sugar and cardamon powder(as per your taste)
• Salt - a pinch
• Ghee - 50 g

METHOD:

1. Heat the pan with some ghee and add milk to it  stir it well.
2. Add a pinch of salt and gulab jamun mix, mix it well.
3. Add cashew powder(you can add almonds powder too) and add extra ghee to it.
4. Mix again.
5. Add sugar and cardamon powder as per your taste and mix well.
6. Cook it until became non sticky.
7. Now our delicious halwa is ready.
8. Serve it hot.

PAN CHICKEN

INGREDIENTS:

• Chicken thigh - 2
• Lemon - 1
• Curd - 1/2 cup
• Onion - 2 
• Ginger
• Garlic
• Green chili - 2
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Chili powder - 2 tsp
• Garam masala - 1 tsp
• Coriander powder - 1 tsp
• Mint leave
• Coriander leave
• Ghee 
• Salt

METHOD:

1. To marinate the chicken,make some slits o it.
2. Add salt,lemon juice,curd to chicken piece.
3. Mix everything together and rub the marinate well.
4. Heat the pan with some ghee add onion,ginger,garlic,green chili,cumin seeds,fennel seeds,turmeric powder,chili powder,coriander powder,garam masala and mix well.
5. Saute them for 2 mins ad turn off the stove and let the mixture cool.
6. Grid the mixture to a coarse paste.
7. Add the grouded masala to a chicke piece.
8. To this add chopped mint and coriander leaves. 
9. Mix well ad rub the marinate onto the chicken pieces evenly and marinate the chicken for 2 hours.
10. Heat a pan with ghee and place the marinated chicken onto the pan,close and cook for about 10 mins on one side.
11. Now,flip the chicken to the another side and cook it for 10mins.
12. After 10mins,flip the chicken pieces finally to get beautiful brown color.
13. Turn off the stove and serve it hot.

SERVE IT AS MAIN DISH WITH ANY DIPS OR SERVE IT AS YOUR SIDE DISH.

UDUPI VEGETABLE BIRYANI

Hi Friends!!!Every one love biryani...most of us don`t like vegetable biryani...but today i share a delicious veg biryani with you all.
   Most of us know...biryanis are from Arabians..They use biryani in war time for soldiers.
   Now we enter into our delicious recipe.

INGREDIENTS:

• Basmati Rice
• Oil
• Ghee
• Bay (biryani) leaf - 2
• Cloves - 2
• Cinnamon - 1 inch
• Cardamon - 4
• Cashew nuts - 5
• Ginger garlic paste
• Onion(big) - 4
• Tomato - 3
• Carrot - 1
• Beans - 5
• Cauliflower - 1/2 bowl
• Peas - 1/2 bowl
• Red chili powder - 1 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Biryani masala - 1 tsp
• Garam masala - 1 tsp
• Yogurt - 4 tbsp
• Coriander leave 
• Mint leaves
• Salt to taste

METHOD:

1. Rinse the rice and sink it for 15 mins.
2. Heat the oil and deep fry the onions after that remove in plate.
3. Fry the fresh vegetables in the oil and replace it in plate.
4. Heat the oil in the pan then add cinnamon,cardamon,cashew nut,cloves and fry it for 1 min.
5. Then add onions,fry it until became translucent.(add salt)
6. Add ginger garlic paste fry it to remove raw smell.
7. Add mint leaves and tomato cook it for 5mins.
8. Add yogurt and mix it.
9. Add all the masalas and Add fried vegetables and mix it well.
10. Then form the layer by brown onions and coriander leaves.
11. The add the rice.
12. Add 1 1/2 cup of water.
13. Add salt to taste.

PRAWN CURRY

         Hi!!!Everyone love to eat...most of us love to eat sea foods.
One of the main sea food recipe is prawn....Today we going to make one simple Andhra style prawn curry.
Everybody make foods in their own style with their local traditional ingredient.Now we see o of the kind.

INGREDIENT:

• Prawn
• Onion
• Green Chili
• Tomato
• Ginger Garlic paste
• Turmeric powder
• Garam masala
• Red chili powder
• Coriander powder
• Curry leaves
• Coriander leaves
• Coconut powder
• Oil
• Salt to taste

METHOD:

1. Heat the oil in the pan.
2. Add cleaned prawns and turmeric powder and fry it until prawns cook and add little amount of salt with it.
3. After that replaced the prawns in a bowl.
4. Now add oil in the pan.
5. Add onions,fry it until it became translucent.
6.  Add green chili and ginger garlic paste and fry to remove the raw smell.
7. Now add tomato and cook it for 3 mins.
8. Add Garam Masala 1 tsp,red chili powder 1 tsp,coriander powder 1 tsp and cook it well.
9. Then add the fried prawns and add 1 cup of water(250 ml)
10. Cook it for 10 mins or until the prawn cook(don't over cook the prawn)
11. After that add coconut powder,curry leaves ad coriander powder.
12. Serve it hot.

You can serve this spicy prawn curry with rotis,parathas,rice

Steamed momos with hot chutney

            Hi friends...!!i am back to see you all again...☺with one amazing Asian recipe...yes!!!all our love"momos" 
  There are many types of momos in the world...like boiled,fried and steamed.And they are differentiated by stuffing like chicken momos,vegetable momos,mushroom momos etc...,,Today we try very basic raw vegetable momos with hot chutney.

MOMOS:

INGREDIENT:

For Dough:

•  Maida – 2 cups
•  Oil – 1 tsp
•  Salt – 1/2 tsp

For Filling:

•  Onions, chopped – 1 medium
•  Ginger garlic paste – 1 tbsp
•  Carrots, grated – 1 cup
•  Cabbage, grated
•  Bell pepper, chopped – 5 tbsp
•  Spring onions – 2 tbsp + 1 tbsp
•  Chilies, chopped – 1 tbsp or as per taste
•  Soy sauce – 1 tsp
•  Salt to taste
•  Black pepper – 1 tsp
•  Oil – 1 tbsp

METHOD:

FOR DOUGH:

1. Combine all-purpose flour, salt, and oil in a mixing bowl. Mix well.
2.  Add milk and mix well again.(OPTIONAL)
3.  Now add enough water to make a smooth dough, just like the chapati dough.
4.  Cover it and let it rest for 30 minutes.

FOR FILLING:

1.  Heat oil in a pan.
2.  Add the chopped onions and saute for 2 minutes.
3.  Now add ginger garlic paste and stir well.
4.  Now add grated carrots, grated cabbage, chopped bell pepper, and 2 tbsp sliced spring onions greens.
5.  Stir well and cook on high heat for 3 mins.
6.  Turn off the heat, and add the soy sauce, salt, black pepper, and 1 tbsp spring onions greens.
7.  Let it cool.

FOR DUMPLINGS:

1. Many experienced chef provided the video about how to make the super perfect dumplings . I will attached the link with this. How to wrap dumpling in easy way
2. After making dumplings fill it with our mix.
3. And placed it in steamer for 10mins.
4. Serve with our spicy momos chutney.

SPICY MOMOS CHUTNEY:

INGREDIENT:

•  Tomato – 4 medium

•  Dried Red chilies – 8-10 

•  Garlic 3-4

•  Ginger – 1 inch piece

•  Soy sauce – 1/4 tsp

•  Vinegar – 1 tbsp

•  Sugar – 2 tsp

•  Salt to taste

METHOD:

1. Add tomatoes and red chilies to the hot water and boil on high for 5-6 minutes or until tomatoes skin start to peel off.
2. Turn off the heat.
3.  Let it cool down.
4.  Remove the tomato skin and drain the excess water.
5.  Transfer peeled tomatoes, cooked dried red chilies, salt, sugar, ground black pepper, ginger, garlic, and vinegar.
6.  Blend to make a smooth puree.
7.  Serve with momos.

Hope you love this recipe

just try and enjoy!!!!