CABBAGE MANCHURIAN

Hi friends!!!
       Today i tried one kind of Chinese recipe"cabbage Manchurian".That was so yummy....!
So am eagerly waiting to share the recipe with you...💪

INGREDIENT:

For Manchurian balls:

• Grated cabbage - 150 grams
• Grated carrot - 70 grams
• Ginger garlic paste -1/2 tsp
• Salt
• All purpose flour (maida)
• Corn flour - 2 tbs
• Oil(for deep fry)
• Water - 2 tbs

For gravy:

• Oil
• Garlic - 2 tsp(finely chopped)
• Spring onions - 2 tsp(finely chopped)
• Green chili -1(finely chopped)
• Capsicum(cut into cubes)
• Soy sauce - 2 tbs
• Tomato sauce - 2 tbs
• Vinegar -1 tbs
• Red chili sauce - 1 tbs
• Pepper powder - 1/4 tsp
• Salt (for taste)

METHOD:

For Manchurian:

1. In a mixing bowl,add all the ingredients and mix it well.
2. Take some mixture into the hands and shape it into a lemon sized ball.
3. Heat oil in the pan for deep fry, and deep fry it until it turn golden brown.
4. After that replace it in kitchen tissue

For Gravy:

1. Heat some 2 to 3 tbs of oil in the gravy pan.
2. Add 2 tsp of finely chopped garlic and spring onion and stir it well  till it became translucent.
3. Then add 1 finely chopped green chili and stir it well.
4. Add capsicum and saute it for 5 mins.
5. Add 1 tbs of red chili sauce,vinegar,2 tbs of soy sauce and tomato sauce.Mix it well.
6. Add salt for taste and black pepper powder and mix it again.
7. Now add fried Manchurian balls and mix it well.
8. Cook for 5 mins.
9. Serve it hot.

LADIES FINGER KURKURE

       
           

               Hi!!! Today we see different recipe in ladies finger.We know well about our traditional vendaikkai(Ladies finger) recipes.Now we going to see kurkure in ladies finger.
It is very easy and quick evening time snack.

INGREDIENT:

• Ladies finger - 10
• Gram flour(Besan) - 2 tbs
• Rice flour - 1 tbs
• Corn flour - 1 tbs
• Chilli powder 1 tsp
• Turmeric powder - 1/2 tsp
• Chaat masala(if you need) -1/2 tsp
• Cumin powder - 1 tsp
• Salt for taste
• Oil for deep fry

METHOD:

1. Cut the ladies finger for 2 inches and remove the seeds.
2. Add gram flour,rice flour,corn flour,chilli powder,cumin powder,turmeric powder,chaat masala and salt with the ladies finger and mix it lightly.
3. Rest it for 15 to 30 mins.
4. Heat the oil in the kadai for deep fry.
5. Deep fry the ladies finger over medium heat till it turn golden brown.
6. Replace it in a tissue paper for remove excess oil. 
7. Serve immediately. 

      Enjoy them hot and crisp as a snack or as a side dish with your meal.

VAAZHAIPOO(banana flower) VADAI

        Vazhaipoo vadai is a famous south indian recipe.These are very crispy outside and very soft inside.Today we going to see how to prepare this vada in easy way.We think it is too difficult to prepare and take too much time.But we don't want too much ingredient and max 20 mins is enough to prepare this delicious vazhaipoo vadai.

INGREDIENTS:

• Vazhaipoo(banana flower) - 1 cup
• Chana dal(bengal gram) - 1/2 cup
• Onion(finely chopped) - 1/3 cup
• fennel seeds - 1/2 tsp
• dry chilli - 3 to 4
• garlic(finely chopped) - 1 tsp
• ginger(if u need) - 1 tsp
• curry leaves(finely chopped)
• salt
• oil

          Rinse the dal and soak it for 2hours.

METHOD:

1. Add the chana dal and dried chilli in the grinder jar and grind it into  semi fine paste. 
2. Add the paste into the mixing bowl.
3. Add finely chopped vazhaipoo,onion,curry leaves,garlic and ginger.
4. Add fennel seeds and salt to taste.
5. Mix it well.
6. Shape it like vadas.
7. Heat the oil in pan for deep fry.
8. Fry it on medium flame till the vadas became crispy and golden.
9. Once it turn golden remove it from oil and fry remaining vadas.
10. Our delicious vazhaipoo vada is ready serve it with coconut chutney.

PANEER TIKKA

             

            Hi!! Today we going to prepare "paneer tikka on tawa".
Not every one have oven so we see how to prepare tikka in tawa.
And thank you for all your supports!!!












INGREDIENTS:

Main ingredients:

• Paneer
• One large capsicum
• One large sized onion
• Use tomato if u like

Ingredient for marinade:

• Yogurt
• Kashmiri chilli powder
• Chaat masala(if u need)
• Turmeric powder
• Ginger garlic paste
• Oil
• Lemon
• Salt to taste

METHOD:

1. Cut the paneer into thick dices,also cut the capsicums and onions into quarters.
2. In a bowl add curd,red chilli powder,chaat masala,salt,oil,turmeric powder,ginger garlic paste and lemon juice.
3. Add the slices of onions,capsicum,paneer into marination paste and leave it aside for 15 min.
4. Place the paneer and veggies into the stick.
5. Heat some oil and place the paneer tikka sticks ad keep turning them until they cook from all sides
6. Now paneer tikka is ready,served the dish and garnished with mint leaves or coriander leaves.  

KAARA KUZHIPANIYARAM

                
                       Kuzhi Paniyaram is a famous recipe from the chettinad region that is eaten either for breakfast or as evening tiffin along with various chutneys and sambar.  This one is very simple and quick to make. I prefer using the non stick kuzhi paniyaram pan as it consumes less oil.we can use up any left over idli/dosa batter without wasting it.
And from my thought i like to use gingelly oil then any other that is healthy too..


                       

 INGREDIENTS:
     
     

• Idli / Dosa Batter – 1 cup
• Sambar onions (Shallots) – 15
• Fresh grated coconut – 2 tbsp
• Green chili – 2
• Mustard seeds – 1 tsp
• Urad dal – 2 tsp
• Asafetida – some 2 or 3 pinch
• Curry leaves – 1 sprig
• Salt – to taste
• Oil – 4 tsp

PREPARATION:

1. Heat the pan with oil.And add mustard seeds wait untill it crack.
2. Add the urad dall.
3. Add finely chopped onions,curry leaves and green chilli cook till onion turn translucent.
4. Let it cool down little.
5. Add the mix with your batter.your final mix is ready.
6. Heat kuzhi paniyaram pan and add few drops of oil to each indent. Fill the indents with batter till they are half full and cook over low flame for 2 to 3 mins.Gently turn each kuzhi paniyaram in their moulds and let the other side cook as well for 1 to 2 mins.
7. Transfer the cooked paniyarams to the plate and repeat the batter is used up.

  SERVE IT WITH COCONUT CHUTNEY.

CHICKEN DRY GRAVY

               



            This chicken curry can be prepared with very few ingredients in a hurry without compromising on the taste. Goes well with any Indian bread and rice.

INGREDIENTS:

Chicken legs - 2

Onion -1/4 kg

Tomato - 1/4 kg

Ginger Garlic paste - 2 table spoon

Chilli Powder - 2 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1 tsp

Curry leaves

Salt

PREPARATION:

1.Grind the onion and tomato first.

2.Heat the oil and crackle the mustard seeds and add the curry leaves.

3.Then add the ginger garlic paste.

4.Add the onion paste stir it for few minute.

5.Then add the tomato puree,chilli powder,turmeric powder.

6.Add the chicken legs in the pan and add required amount of salt.

7.Cook it for 10 to 15 min.
8.Keep stirring at regular intervals till the chicken is completely cooked and the gravy becomes dry and thick.
9.Garnish with coriander leaves and serve hot.

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CHICKEN CHAPATI ROLL

Hi..friends😊...!!!

we going to prepare one easiest and tastiest dish...Am sure you just want 15 to 20 min to prepare this delicious dish...Chicken chapati roll recipe is an easy and quick roll made with rotis like chapati/naan/or any similar type of bread and stuffed with chicken.Give a try and enjoyyy❤

Ingredient:

For making roti/chappati:

Wheat flour
Oil
Salt

stuffing:

Chicken-10 small boneless pieces
Garam masala-2tsp
Chilli powder-2tsp
Onion-2(finely chopped)
Ginger garlic paste-2 tablespoon
Oil
Salt
Coriander Leaves

preparation:

        1.Mix the chicken with turmeric powder and yogurt and set aside for 20 to 30 mins.
        2.Heat the oil and add the ginger garlic paste.
        3.Add the chopped onions and saute for some min.
        4.Add Garam Masala , Chilli powder and salt as required.
        5.Add the boneless chicken and add little amount of water(1/2 glass)and cook it for some min.
        6.Fry the chicken until the water get dry and finally garnish with coriander leaves.
ROLL:
        7.Make the roti/chappathi and stuff this chicken masala & roll it.
        8.Heat the tawa and place the roll in tawa.
        9.Cook it until it's a bit less than halfway cooked, and then flip it over and raise the heat a bit.
        10.Finally your roll is read and serve it with sauce.