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.