Loose Prawns

Loose Prawns is that starter on the menu which will always have most of the eyes looking for...If you have nailed it then there won't be any better dish around to enjoy with a bowl of Hot Soup! Here I present to you the recipe to enhance your taste buds for that lovely evening !!

Ingredients

Cleaned and Deveined Prawns - around 30 Medium ..(Deveining is very much important)

TIP 1: To remove smell of prawns, clean the prawns with some milk... Put Prawns in milk and keep washing them in that milk

After washing the prawns, fully dry them with Kitchen towel.. Do not forget this part.

Salt around - 1- tsp - For Taste.. Remember usually prawns are usually salty so be careful while adding salt

Black Pepper Powder - 1 TBSP ( You can add more if you want)

White Pepper Powder - 1 TBSP 

Ginger Garlic Paste - 1 TBSP

1/2 Egg

Vinegar - 1 teaspoon

1 lemon

Corn Flour - 2 TBSP

Maida - 3/4 TBSP

Rice Flour - 1/2 TBSP

Mix them throughly and apply the marinade to all the prawns.. The consistency should be thick

Leave it for 1/2 rs...

Chopped Garlic - 20

Chopped Green chillies - 8

Preparation

Take oil in pan and put it in medium flame... The Oil shouldn't be too hot..If its too hot just switch off the flame and let it cool down... The temperature of oil is very important.

Now put the Prawns in the oil slowly such a way that entire Kadai is full of pieces.. This way pieces fry evenly.. Do not touch the prawns for 30 secs... Keep mixing the pieces intermittently until they are 3/4 th  cooked ( They should curl and also have slight golden brown color).... Typically takes 1 to 1.5 Mins of deep frying .. Now take them aside

After entire prawns are 3/4 th cooked take them out.  increase the flame to High for 2nd time frying... Now take pieces in small batches ..and put them in Hot Oil...The Oil should be very hot...Don't touch them until 20 secs... Now cook them for only 1 minutes... Prawns cook really fast so be careful about that...Don't over cook..

The colour will change to good golden brown colour.. Take them out.. 

Take a pan, add little oil and once the oil is hot put little turmeric ( You can add Turmeric while Marinating if you want and avoid here ) , garlic and green chillies... They will fry within 15-20 secs.. After that put the prawn pieces and toss them... The Prawn pieces will get a slight coating of garlic and chillies...

You can very well eat them on its own and relish each and every piece of goodness!!

Fish Fry urff Chepala Vepudu !!

Fish Fry / Chepala Vepudu

Fish Fry and Rasam Rice  is Amazing Combination!! It has the  most heavenly taste when cooked properly

Fish is most nutritious of all the Non-Vegetarian items and very good for health...

There are various varieties of fishes and each fish has its own cooking style / taste.. This recipe can be used for most of the fishes like Rohu / Mackerel (Vanjaram)/ King Fish / Seer Fish / Korameenu etc...People residing near Seashore places love Sea Fish Fry and people who are far away also love them a lot but they would probably only get Fresh Pond / River Fish... If you don't get any fresh fish, you are probably unlucky as you might have to adjust with a frozen fish.. Never Mind as long as you can eat Fish Fry.. Why wait long...

Simply dive into Recipe

Preparation Time - 10 mins
Marination Time - 1 Hr
Cooking / Fry Time - 8-10 mins per batch

Ingredients

Fish Pieces (Rohu / Vanjaram )- 1 kg.. The fish pieces shouldn't be very thick or very thin... 

Ginger Garlic Paste - 2 TBSP

Salt to taste - Approximately 2 teaspoons

Chilli Powder - 2 TBSP

Coriander Powder - 1 TBSP

Cumin Powder - 1 Teaspoon

Pepper Powder - 1 TBSP

Turmeric - 1/2 Teaspoon

Oil - 2 teaspoons for marination

Lemon - 1 Large

Oil for Shallow Fry

TIP 1 : Wash fish thoroughly with Turmeric and salt so that the fishy smell is gone.

TIP 2 : After washing pat dry each and every fish so that there is absolutely no moisture

Mix all the Marination Ingredients (Ginger Garlic Paste, Salt, ChilliPowder, Coriander Powder, Cumin Powder, Pepper Powder, Lemon) in a bowl and mix thoroughly...  Now add Oil and mix it in the marinade...

TIP 3: Poke the fish pieces with a fork slightly before applying the marinade so that the marinade will seep in and stick to the fish pieces even while frying

Now apply the marinade to the fish pieces very carefully individually.. This will take time but having patience will reap good rewards..

Shallow Frying :

Now take a Tawa and put some oil on it... Spread the oil in the Tawa and some extra oil in the centre of the Tawa...

The flame should be low - medium..

Put the fish pieces carefully around tawa.. Not at the centre where extra Oil is there... ( The heat at the centre is more than in the outer areas...)

If you put around 5 Pieces in the Tawa then put the pieces in round robin fashion in the centre for 1 minute each and bring them back to the outer ring where heat is low... keep doing this for 4-5 minutes on one side of the fish... Now flip the fish pieces carefully to the other side and repeat the process of Round Robin in and out and after 1 minute take out the fish pieces and serve them HOT with onions...

TIP 4: While putting the Fish pieces on the Tawa, place the Top side down on the Tawa... i.e. When you put the Marinade, if Side A is on the top, put the Fish in the Tawa with Side A at the bottom because Side B some marinade might have been removed as it was doing sticking to the vessel... Now Before flipping on the Tawa, apply some  Marinade on Side B and flip it so that it goes to the bottom with proper Marinade :)

TIP 5: Remember the order in which you have placed the Fish Pieces in the Tawa so that, you know the order in which you have to put them in centre and also know the order in which you have to flip it

Fish Fry goes very well with Rasam Rice... 

Pepper Chicken - Crispy and with the Zing !

Pepper Chicken

Every now and then we keep wondering what if we can't go to restaurants... Will we be able to get the same taste and experience of our favourite dishes ? Do we have enough ingredients and cook ware to make them the most delicious dishes... All those fears can be laid to rest with this blog post... Don't worry because this is time to make that favorite dish..

Marination

Take Boneless Breast - 500 gms cut into decent size cubes (Make sure

Salt around - 2-3 tsp - ( For taste)

Chilli Powder - 2  tsp 

Black Pepper Powder - 1 TBSP

White Pepper Powder - 1 TBSP 

Oil - 2 tsp

Ginger Garlic Paste - 1 TBSP

1 Egg White alone - Don't put egg yolk. Its Just Egg White

Add  Corn Flour - 2 TBSP

Maida - 1 TBPS

Kashmiri Lal Mirchi Powder - 1 Heaped Table Spoon for colour.. 

Mix them throughly.. Make sure that each piece gets enough coating and the coating is standing 

The consistency should be thick.. Not runny at all..

Leave it for 2 hrs...

After 2hrs just check for the pieces as Chicken might loose some water... Now just add little cornflour to bring it back to thick consistency if needed

Preparation

Now slit 10 Chillies into halves 

Also take a spring of curry leaves

Take a Kadai with Oil to Fry.. 

The oil should be fully hot... First fry the Chillies and Curry leaves till they are crisp and keep them aside.. 

Frying the Chillies in the oil makes the oil spicy.. You can use these chillies later if needed..This will be help while frying the Chicken..

Now put the chicken pieces in the oil such a way that entire Kadai is full of pieces.. This way pieces fry evenly.. Now slightly reduce the flame to Medium-High.. Keep mixing the pieces intermittently until they are 3/4 th  cooked.... Typically takes 2 to 3  minutes of deep frying .. Now take them aside

Sprinkle some Black pepper on them and just mix them slightly so that the chicken pieces are coated with pepper..

After entire batches of chicken are 3/4 th cooked, increase the flame to High for 2nd time frying... Now take pieces in small batches ..and put them in Hot Oil...

TIP 1: (Remember small batches and we want to cook on high flame very fast) . 

TIP 2: Don't touch them until 30 secs... ( They will be very very  sticky if you touch them).. After 30 secs or so Now start separating the chicken pieces and deep fry them for another 1 minutes... You can see the color changing quickly and they becoming crisp... You can feel the crispiness when you try to bounce them on your ladle... 

Take them out ...put them in a mixing bowl and toss little garam masala and also some pepper on top of all the chicken pieces... Enjoy your Restaurant style Pepper Chicken !! Please try the recipe and leave the comments

Tam Tam Dhokla

Farsan Tam Tam Khaman Dhokla is a famous Gujarati's snack . Khaman is most popular street food. Tam Tam khaman is one of them which is generally little bit spicy, tangy and soft.
I came across this tam tam recently and gave it a try and to my surprise the result was extraordinary . It turned out super spongy and tasty . Give it a try and you won't be disappointed .

Preparation time : 5 hours + 5 hours + 25 minutes
Serves : 4 to 5 people

Ingredients :

Urad dal : 1 TBSP
Rice : 2 TBSP
Chana dal : 1 1/4 cup
Oil : 5 Tbsp
Salt : 1 1/2 Tbsp or to taste
Sour curd : 2 Tbsp
Ginger Green chili paste : 1 Tbsp
Hing : 1/2 tsp
Turmeric powder : 1/4 tsp
Baking soda : 1/2 tsp
Eno fruit salt : 1/4 tsp

For Tampering :

Oil : 3 tsp
Mustard seeds : 2 tsp
Hing : 1/4 tsp
Kashmiri chili powder : 1/4 tsp
Garam masala : 1/4 tsp
Black salt : 1/4 tsp

Coriander leaves : 3 Tbsp
Grated coconut : 3 Tbsp

Method :

Take a bowl and add chana dal, urad dal and rice . Wash them once and then soak them for 5 hours.
After 5 hours grind them with 1/2 Tbsp oil and 1 Tbsp salt .
Keep it aside for fermentation for 5 hours .
Once fermented add sour curd ,  ginger chili paste ,  hing , salt and turmeric .
Mix in one direction .
If batter is sour then add some sugar to balance the taste  ( i personally didn't add because my batter is perfect i felt ).
It should be like Idli batter consistency.
( If your batter is little thick you can add some water at this time to get idli batter consistency).
Grease your dish with oil .
Add baking soda and eno fruit salt , mix it .
Batter will become fluffy after adding these two ingredients.
Pour the batter in greased dish and sprinkle little chili powder on top.
Don't let it sit on counter , soon you have to cook it .
Steam for 15 to 20 mins in a steamer on medium heat.

Once done , let it cool and then cut it.

Now that the dhokla is ready , you can eat it as it is or you can spice it up with tampering to make it tam tam style.

Take a pan add  oil , once oil is hot add in mustard seeds ,  hing .
Add 8 - 9 pieces of dhokla ( i added half the quantity of what i made in one batch )
Keep flame in medium heat.
Sprinkle kashmiri chili powder, garam masala, black salt on all sides of dhokla by turning the pieces.

Garnish with coriander and coconut .
Serve hot with green chutney. Than normal we enjoyed eating it with green chutney.
Enjoy your dish :)

Hara Bhara Kabab

We had a potluck last week and this is the starter that my friend got and its so tasty then i asked for the recipe, tried it but i dint do deep fry, i just did shallow fry .  This is so healthy and tasty ... give it a try :)

Preparation time : 30 mins
Serves :

Ingredients :

Capsicum : 1 medium size chopped
Green peas : 1 1/4 cup
Spinach leaves : 3 cups Boiled and chopped
Fresh Mint leaves : 10 chopped
Fresh Coriander leaves : 2 Tbsp chopped
Oil : 1 Tbsp + for frying
Cumin seeds : 1/2 tsp
Chopped Ginger : 1 Tbsp
Green chili : 3 finely chopped
Salt : to taste
Turmeric powder : 1/4 tsp
Potato : 1 large , boiled and grated
Bread crumbs : 2 Tbsp + 1/4 cup
Corn starch : 1 Tbsp
Chat masala : 2 Tbsp

Method :

Heat one table spoon oil in a pan, add cumin seeds and saute for a while.
Add ginger and green chili and saute for a min.
Now add capsicum and saute for 2 mins.
Add green peas, spinach, mint, coriander leaves, salt and turmeric powder.
Mix well and cook till the mixture is dry.
Transfer cooked mixture to a mixie jar and grind into a smooth paste.
Transfer into a bowl.
Heat sufficient oil in a kadai.
Add potato, 2 Tbsp of bread crumbs and cornstarch to the ground paste.
Mix well.
Spread 1/4 cup bread crumbs on a plate.
Divide the cooked mixture into equal portions and shape them into kababs.
Roll the kababs in the bread crumbs and coat well.
Deep or shallow fry kebabs till golden and crisp.
Drain on absorbent paper.
Serve them hot !!
Enjoy your dish :)
Thank you , do post your comments !!!

Muree mixture or bhel

This is our all time favorite snack ... Evening after we are back from school , my mom and aunt used to prepare this and they used to serve this in a paper cone :)

Preparation time : 15 mins
Serves : 2

Ingredients :

Puffed rice / Mureelu : 3 cups
Chopped Onion : 1/4 cup
Chopped Tomato : 1/4 cup
Roasted peanuts : 1/4 cup
Boiled Yellow peas : 1/4 cup
Bajji : one or two (Optional) chop it roughly
Lemon juice : 1 Tbsp
Coriander leaves : 2 Tbsp chopped
Sev or Mixture of any kind : 1/4 cup (optional)
Finely chopped Green chili : 2 Tbsp
Salt : to taste
Chat masala : 1tsp

Method :

Take a bowl , Add all the ingredients mix well .
Your taste yummy muree mixture is ready to serve.
Serve it immediately , otherwise it will become soft ...
Enjoy your dish :)
Thank you, post your comments !!!

Baked sev

Preparation time : 15 mins

Makes : 1 cup

Ingredients :

Bengal gram flour / besan : 1 cup
Asafoetida powder : Pinch
Turmeric powder : Pinch
Salt  : 1/2 tsp or as per taste
Lime juice : 2 tsp
Oil : 2 tsp
Water : 1/8 cup

Method : 

In a mixing bowl, add besan, asafoetida powder, turmeric powder, salt and mix the dry ingredients together.
Add lime juice, oil and mix well.
Add little by little water to make a soft dough. The dough should be soft and have a chapati dough consistency.
Give the dough a cylindrical shape.
Pre-heat the oven at 180 degree Celsius for 10 minutes.
Grease a baking tray.

We will use a chakli maker or sev maker or chakli press to give the sev its shape. It is available in all Indian market.
It comes in many shapes. we will use smallest shape hole fo the sev maker to get thin sev.
Add the smallest shape in the chakli maker. Place the the dough into the cylindrical shape container of the sev maker and press it.
Now close the chalkli maker and start to turn around in a curricular motion till the dough comes out from the other end.
Once it comes out , spread it on the tray without overlapping one another.
When it reaches the end, simply break the noodles chain and place it on the tray.
The sev is now ready to be baked.
Bake it at 180 degree Celsius in a pre heated oven for 9 minutes.
Once the sev gets cooked and becomes crispy, allow it to come to a room temperature.
Break it into small pieces to give it a nice sev shape.
You will get a crispy and tasty sev with very little oil.

Enjoy your dish :)
Thank you , do post your comments !!

Brinjal bhajji

In our town we will get brinjal bajji. I am a lover of brinjal so i love those bajji's to the core.

When i made these at home, my fascination towards these bajji's is doubled :) 

This snack is made with brinjal as main ingredient. Similar to mirchi bhajji, how ever, the stuffing gives this snack a wonderful aroma and fantastic taste. Must try for all those who prefer spicy food. 

Here goes the recipe for it ... i am sure , you gonna love these !!!

Preparation time : 30 mins
Makes :12

Ingredients :

Long brinjal / egg plant / aubergine : 12
Besan : 1 1/2 cups
Corn flour : 1/2 cup
Baking soda : 1/4 tsp
Chili powder : 1/ 4 tsp or to taste
Green chili : 2 to 4 or to taste
Ginger : 3 " piece
Coriander leaves : 1/2 cup or so
Black salt : 1/2 tsp
Turmeric powder : 1/4 tsp
Lemon juice : 1/2 lemon
Salt : to taste
Oil : to deep fry

Method :

Take a blender, add chopped ginger, cut green chili's, cut coriander leaves and grind it into a smooth paste, without adding any water.
Mix in Black salt, salt , turmeric powder and half of lemon juice.

(You made little more paste , if its left over then you can use it as a chutney or as a dip :) )
Keep this aside.

( Actually recipe calls for this step , as my brinjals are so tender i dint do this step when i made --
Slit brinjal's vertically in middle and drop them in boiling water, Once cooked keep them aside to cool down)

Slit brinjal vertically in middle and fill it with the stuffing that we prepared.

Take a bowl, add besan, corn flour, baking soda, salt, chili powder and mix well.
Add water little by little and make smooth batter.
Keep this aside.

Take a pan or kadai and heat oil in it in medium flame.
Check if the oil is hot enough, if hot Dip the stuffed brinjal in besan batter that we made and fry it in oil until nice golden brown in color.

Serve them hot as it is, or with your choice of stuffing.
I stuffed them with Onions coated with salt, chili powder, lemon juice and some fried peanuts
Enjoy your dish :)
Thank you, do post your comments !!!

Pani poori / Gol Gappa

The pani puri also known as gol gappa is a popular street snack from India.

The English meaning of golgappa is "watery bread" or "crisp sphere eaten."

Pani puri :

Puri's : 10 

Pani : 2 cups

Potato filling : 1/2 cup

Chopped onion : 1/2 cup

Sweet Chutney : 4 Tbsp (optional)

Method :

Take a puri and pop a whole in centre. 

Stuff it with potato filling and add chopped onions.

Pour pani in the puri (or dip puri in pani and take it out)

If you are using sweet chutney add some.

Enjoy your yummy yummy pani puri :)

Puri Recipe for Pani puri :

Preparation Time : 30 mins + Cook Time: 20 mins plus 20 mins bake time
Makes : 40 approx 

Ingredients:

Fine Sooji : 1/2 cup
Salt : 1/4 tsp
Baking Powder : 1/8 tsp
Warm Water : 1/4 cup
All-Purpose Flour (Maida) : 1 Tbsp
Oil :1 tsp and Oil : for deep frying

Method:

In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.

Add warm water and soak the sooji.

Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
Drizzle 1 tsp Oil and knead again for 3-4 minutes.
(Kneading is the key)
Wrap dough in a plastic wrap and let it rest for 20 minutes.
With 5 minutes left, start to heat oil for deep frying.

Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling or dusting rolling surface will make rolling easier.

Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
Bring them to room temperature before storing in an air tight container.

Pani recipe for pani puri :

Ingredients :

Water : 5 cups
Mint leaves : 1 cup
Coriander leaves : 1/4 cup
Green chili : 6 (or to taste)

Red chili flakes : 1/2 Tbsp
Lemon : 1 tsp
Tamarind paste : 2 Tbsp
Amchoor powder : 1 tsp
Chat masala : 1 tsp
Black salt : 1 Tbsp
Salt : 1 Tbsp
Hing : 1/2 tsp
Black pepper : 1/2 tsp
Cumin powder : 1 tsp
Coriander powder : 1 Tbsp
Ginger powder : 1 tsp (or you can even use small piece of ginger and add it while grinding)

Method :

Take a blender and add mint leaves, coriander leaves and green chili's.
Grind it into a fine paste while adding 2 Tbsp of water.

Take a bowl, add water and then this paste.
Now add all other remaining listed ingredients.
Mix it good and give it a taste test.
Adjust the taste.
This can be refrigerated for 10 day or you can even freeze it for 3 months.

Potato filling recipe for pani puri :

Ingredients :

Boiled potatoes : 6
Boiled Chana : 1/2 cup (Chick pea/ black chick peas/ yellow peas - you can use any of these)
Chopped onion : 1/4 cup
Salt : to taste
Black salt : to taste
Red chili flakes : 1 tsp
Cumin powder : 1 tsp
Coriander powder : 1tsp
Amchoor powder : 1/2 tsp

Method :

Take a bowl, add boiled potatoes and mash them a bit.
Add all other ingredients listed and mix it very well.
(You can even add a tsp of  mint, coriander paste that we made for pain)
Give it a taste test and adjust the seasoning as per your preference.

Enjoy your heavenly delicious pani puri :)

Thank you do post your comments !!!

Bread omelet road style

Preparation time : 5 mins
Makes : 2

Ingredients :

Bread slices : 2
Eggs : 2
Milk : 1/4 cup
Garam masala : 1/4 tsp
Chili powder : 1/4 tsp
Salt : to taste
Chopped Onions : some for garnishing

Method :

Take a bowl and add eggs, milk, garam masala, chili powder and salt.
(  I even added some spinach )
Beat it well with a fork.
Heat a tawa , grease it with oil, add half of the egg mixture.
Put a slice of bread on top.
Let it cook on slow flame.
When half done, seal the upper part of the bread with the left over edges of the omlet.
Turn it and let it cook on the other side.
Take it off the flame , into a serving plate.
Garnish with some chopped onions.
Serve it with ketchup .

Enjoy your dish :)
Thank you, do post your comments !!!

Capsicum atukullu

You can also do the same recipe with puffed rice i.e mureelu. Both tastes so great.

Preparation time : 15 mins
Serves :2

Ingredients :

Capsicum : 1 small
Atukulu / rice flakes : 1/2 cup

Dalia / Roasted chanadal / Putnalu : 1/8 cup or so
Jeera : 1 Tbsp
Ajwain : 1/2 tsp
Tamarind : 3buds
Salt : to taste
Garlic : 2
Red chili's : to taste
Dry coconut : 2 Tbsp

Method :

Wash atukullu with water , drain all water and then sprinkle some water, cover it and keep it aside for 10 mins.
Take a pan, heat it, fry capsicum till it is cooked and yet crunchy.
Let it cool down.
Mean while ,
Take everything into mixie except capsicum and atukulu .
Grind it coarsely (don't add any water).
Now take a bowl and all all three - atukulu , capsicum and powder.
Mix it good.
Enjoy your dish :)
Thank you, do post your comments !!!

Pesarapindi rotti

Preparation time : 20 mins
Serves : 1 or 2

Ingrediens :

Moong dal flour : 1/2 cup
Idly ravva : 1/2 cup
Salt : to taste
Chili powder : to taste
Hing : 2 pinches
Turmeric :  pinch
Jeera / cumin seeds : 1/4 tsp
Water : as needed

Method :

Take a bowl, add all the ingredients except water, mix them once.
Now slowly add water to get idly batter consistency , mix well and set aside for 10 minutes.
(Add chili powder a bit more to get nice taste)
Heat kadai , add 2 Tbsp of oil, add the batter.
Cover and cook on medium heat for 10 mins.
After 10 mins turn it to the other side and cook it with out lid for 5 to 10 mins.
Your rotte or rotti is ready to serve.
Enjoy your dish with curd or pickle or any chutney :)
Thank you, do post your comments !!!

Flavoured puffed rice

This recipe is so easy to prepare and yet tastes so grate. When i went to my friends place in our discussion we got puffed rice and she said this recipe, and soon i tried this. Believe me this tastes so grate....

Preparation time : 5 mins

Serves : 2

Ingredients :

Puffed rice : 1 1/2 cup

Coriander leaves : 1/8 cup or more

Mint leaves : 2

Garlic cloves : one or two

Coconut : 1/8 cup or more

Cumin seeds : 1/8 tsp

Green chili's : to taste 

Salt : to taste

Ghee : 1 Tbsp

Method :

Take a blender and add all the ingredients except puffed rice and ghee.

Make it into a coarse paste.

Take bowl, add puffed rice, ground mixture, ghee.

Mix it really good.

Serve it fresh :)

Enjoy your dish ......

Thank you, do post your comments !!!

Flavoured rice flakes (or) atukulu vellulli karam

This is one of my all time favorite dish. So EASY to prepare and yet tastes soooooo great.

My grand mother prepares this and it taste so excellent. 

Preparation time : 10 mins
Serves : 2 to 3

Ingredients :

Atukulu : 1 cup
Garlic pods : 3 to 4
Salt : to taste
Green chili's : 3 or to taste
Oil : 3 Tbsp

Method :

Take a bowl add atukullu , rinse them good with water, drain everything well.
Sprinkle 2 to 3Tbsp of water on them , cover and keep them aside for 10 mins.
Mean while , take a mortar and pestle, add garlic pods, green chili's, and salt to it.
Crush them nicely.
Add this crushed mixture to atukulu.
Adjust the taste by adding the needy.
Add oil to it, mix it once again.
Enjoy you dish :)
Thank you, do post your comments !!!

Chili Paneer

Preparation time : 20 mins
Serves : 2

Ingredients :

Paneer cubes : 1 cup
Ginger garlic paste : 1/2 Tbsp
Salt : to taste
Corn flour : 1 1/2 Tbsp
All purpose flour : 1/2 Tbsp
Egg : 1
Water : 1/4 cup or less

Oil : 2 Tbsp
Cumin seeds : 1/2 tsp
Chopped garlic : 1 Tbsp
Ginger garlic paste : 1/2 Tsbp
Chopped green chili : 4
Onion : 1/2 cut into small cubes
Coriander powder : 1Tbsp
Chili garlic sauce : 1 Tbsp
Ajinamoto : pinch
Sliced capsicum or Red/green/ yellow bellpepper : 1/2 cup
Chili powder : 1/2 tsp
Soya sauce : 1 Tbsp
Curry leaves : one spring
Salt : to taste
Lemon juice : 1 Tbsp
Chopped coriander : 2 Tbsp

Method :

Take a bowl, add corn flour, all purpose flour, ginger garlic paste, egg, salt and water .
Mix everything with a fork and add paneer, mix well so that all paneer is coated evenly.
Fry the paneer cubes.

Take a pan , heat it , add oil , when hot, add cumin seeds.
Add chopped garlic, ginger garlic paste, chopped green chili's, onion, coriander powder one by one while stirring.
Add little bit of water , say around 1/4 cup.
Add Chili garlic sauce, ajinamoto mix them up.
Add cut bell pepper, chili powder, soya sauce, curry leaves, salt, lemon juice one by one while stirring.
To this mixture add the fried paneer.
Mix it good.
Garnish with chopped coriander leaves.
Enjoy your dish :)
Thank you, do post your comments !!!

Jerusalem artichokes & asparagus stir fry

Preparation time : 20 minutes

Serves : 2

Ingredients :

Asparagus : one bunch 

Artichokes : 4 or 5 

Chopped garlic : 1 tsp

Salt : to taste

Pepper powder : to taste

Method :

Wash and clean artichokes.

Peel them and cut them into cubes.
Spray skillet with olive oil , add chopped garlic.
Over medium heat start to cook the vegetables.
When they are just beginning to cook , increase the flame a bit.
Add spices and stir fry for 5 minutes.
Serve hot :)
Enjoy your dish !!!

Sprouted moong beans salad / mokka pesalu or molaka pesalu mixture

This is most healthy snack item and if you have sprouted moong beans then it will be ready in few minutes and tastes excellent ....

Preparation time : 5 mins
Serves : 2 to 3

Ingredients :

Sprouted moong : 2 cups
Chopped onion : 1/4 cup
Chopped tomato : 1/4 cup
Cumin seeds: 1/4 tsp
Grated coconut (or) finely chopped coconut : 1 Tbsp (optional)
Chili Powder : to taste
Salt : to taste
Lemon juice : 2 Tbsp
Chopped coriander leaves : 1 Tbsp (optional)

Method :

Take a bowl , add all ingredients into it and mix well.
Keep it aside for 5 mins.
Serve fresh .
Enjoy your dish :)
Thank you, do post your comments !!!

Sago curd patties (or) Saggubiyyam billalu (or) tapioca patties

Preparation time : 8 hours + 15 mins

Serves : 2 to 3

Ingredients :

Tapioca seeds : 1/2 cup

Curd : one cup

Rice flour : 1/2 cup

Cumin seeds : 1/4 tsp

Green chili paste : 1/2 tsp (or) to taste

Chopped Onion : 1/4 cup

Grated carrot : 1/4 cup

Grated coconut : 1/8 cup

Coriander leaves : 2 Tbsp

Salt : to taste

Method :

Soak tapioca seeds in curd for 8 hours. 

After 8 hours, take a bowl add add soaked sago with curd and mix all other ingredients.

The batter should not be too thick or too thin.
Heat a tawa and on medium flame and pour batter on to it.
Cover and cook till the other side is little golden brown in color.
Take off the lid, turn and cook for some more time.
Your patties is ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!

Poha chivda

I went to my friends house for a tea party and she made this as one of the items, i so loved it and i asked her for the recipe and here goes her recipe and believe me this tastes excellent......

Give it a try and lemme know... (I used brown rice flakes hence the color ... you can use which ever you want but make sure it is thin version )

Preparation time : 10 mins
Makes : 1 1/4 cup

Ingredients :

Thin poha (Rice flakes) : 1 cup
Peanuts : 1/4 cup
Cumin seeds : 1/4 tsp
Fennal seeds : 1/4 tsp
Poppy seeds : 1/4 tsp
Coriander seeds : 1/4 tsp
Chopped green chili : 1/4 tsp
Curry leaves : 20
Turmeric powder : 1/8 tsp
Salt : 1/2 tsp or to taste
Sugar : 1/4 to 1/2 tsp or to taste
Amchoor powder : 1/4 tsp

Method :

Take thin poha in microwave safe bowl and microwave it till crisp and keep them aside.
Fry peanuts in oil and keep them aside.
In a small pan , add oil, cumin seeds, fennal seeds, poppy seeds, coriander seeds, chopped green chilis, curry leaves and turmeric powder.
Put that tadka into crisp poha.
Add fried peanuts.
Add salt, sugar and amchoor powder.
Chivda is ready to serve.
If you want to store it, store in an air tight container and you can keep it for up to 2 - 3 months.
Enjoy it with hot tea.
Thank you, do post your comments !!!

Masala peanuts no oil

I made these couple of weeks ego, when my friends are coming home , i just wanna make some thing too good and that should be done  in no time and here is the out come. They all liked it a lot .

Give a try .... the best thing about this recipe is you just fallow the measurements , you will get the best masala peanuts

Preparation time : 10 minutes
Makes : one cup

Ingredients :

Peanuts : 1 cup
Besan : 1/3 cup
Salt : 3/4 tsp
Red chili powder : 1/2 tsp
Garam masala : 1/2 tsp
Coriander powder : 1/2 tsp
Amchoor powder : 1/2 tsp
Baking soda : 2 pinches
Hing : pinch
Water : 2 to 3 Tbsp
Oil : 1 Tbsp (optional)

Chat masala : 1/2 tsp

Method :

Take a big bowl add besan, salt , chili powder, garam masala, coriander powder, amchoor powder, baking soda and hing.

Mix everything well.

Take peanuts in a bowl, add water till they immerse ( we are not going to soak them, we are just making wet)

and soon strain all the water.

Add those water coated peanuts to the besan mixture.

This besan coats all penuts very well coz they are in water for few seconds.

Now add 2 Tbsp of water and mix everything.

(See all powder should stick to peanuts , adjust adding water accordingly)

Add oil to this now and mix well.

Now transfer this mixture onto a microwave safe plate and keep it in microwave in high level for 4 minutes.

Now take the tray out of the microwave.

Separate the sticky peanuts and spread them.

Now we will microwave them again for one more minute.

If you find them less crispy then microwave them again for one minute.

Sprinkle chat masala on masala peanuts and mix well.

And your masala peanuts are ready to serve.

If you want to store them, store in an air tight container after they are cooled off fully and you can use them for up to 2 to 3 months.

Enjoy your dish :)

Thank you , do post your comments !!!