Chicken Bread Balls | Best Non Veg Snack Item

Chicken Bread Balls 

Ingredients:

1.Chicken

2.Onions

3.Pudina

4.Coriander

5.Oil

6.Eggs

7.Salt

8.Garam masala powder

9.Red chilli powder

10.Bread slices

11.Lemon juice

Preparation:

1.Blend chicken 250gms along with pudina,coriander leaves,red chilli powder,garam masala powder,green chillies,salt and lemon juice.Blend well into a fine paste.

2.Blend bread slices and keep aside,meanwhile break 3 eggs in a bowl and beat well.

3.Heat sufficient oil for deep frying.Prepare small balls with chicken mixture and dip them in egg mixture,coat well with bread powder.

4.Gently drop them in hot oil and deep fry till nice golden colour.Transfer into a bowl and garnish with coriander leaves and onions.

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Kerala Chicken Roast Recipie Step by Step Procedure

Kerala Chicken Roast Recipie Step by Step Procedure

Chicken roast Ingredients 
1 kg chicken

For the marination:
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp coriander powder
1 tsp vinegar / lemon juice
1" piece ginger
5 garlic cloves
3-5 green chillies
Salt, to taste

For roasting:
3 medium onions
1 large tomato (blanch it, remove skin & make puree)
2 green chillies, slit
3 sprigs curry leaves
1/4 tsp garam masala powder
1/4 tsp pepper powder
Juice of 1 lemon
Oil

How to cook Chicken Roast ?

Clean and cut the chicken into medium sized pieces.
Make a paste of all the ingredients under marination.
Marinate the chicken pieces with this paste and keep aside for an hour.
Cut onions into very thin slices & fry in hot oil. Drain them & keep aside.
Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned, but is cooked inside. Drain them and keep aside.
Heat 2 tbsp of oil in another pan (You can use the same oil in which we fried the chicken pieces. This will enhance the flavour). Add slit green chillies and curry leaves. Saute for 1 minute.
Add the tomato paste to this and saute for 1 minute.
Now add the prepared chicken & roast until it is dry.
Make sure that all the chicken pieces are well coated with the tomato paste.
Sprinkle garam masala & pepper powder & mix well.
Add lemon juice and mix well. Check for salt. Add a little if needed.
Now add the fried onions and mix well.
Tasty Kerala Chicken roast is ready.
Tip: The taste makers in this dish are the fried onions and lemon juice. So, be generous when adding them..


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How To Cook Hyderabadi Kheema Biryani

How To Cook Hyderabadi Kheema Biryani

Hyderabadi Kheema Biryani

Ingredients:

Mutton Kheema

Basmati rice

Ghee

Oil

Green peas

Tomato puree

Salt

Red chilli powder

Onions

Mint leaves

Coriander powder

Cumin powder

Garam masala powder

Ginger garlic paste

Cardamom

Cinnamon

Mace

Star anise

Pepper corns

Shahijeera

Bay leaf

Green chillies

Preparation:

Heat some oil in a pressure pan, add in onions, salt and saute for few minutes till slightly golden. Add green chillies, coriander, mint leaves and saute well.

Add red chilli powder, coriander powder, cumin powder and garam masala powder. Mix well for a minute.

Add mutton kheema and mix well, cook for two whistles till kheema turns tender and soft.

Remove the pressure, add green peas, tomato puree and cook for another few minutes on slow flame.

Melt some ghee in a pan, add all whole spices in a cloth and tie together.

Add tied cloth in ghee and saute till it extracts all flavours. Add onions and saute till golden.

Add coriander, mint leaves, green chillies and hot water 3 cups.

Add some salt as required, add soaked basmati rice and mix gently. Squeeze in some lemon and cook on low flame.

Add cooked kheema to the pan and spread it all over in the rice,cover and cook on low flame for another 2-3 minutes.Switch off the flame and rest it for another 5 minutes.Gently fluff the rice and serve hot with raita.

http://www.todayincity.com/recipes/non-veg/cook-hyderabadi-kheema-biryani/

5 Important Kitchen Tips In Telugu | Andhra Telugu Recipe Tips

Cauliflower Recipe video In Telugu | Foodies || Telugu recipes

Coconut Burfi

Coconut Burfi

Ingredients

Coconut Powder -2 Cups
Condensed Milk -1 Can(300 ml)
Cardamom - 5 no's (crushed)
Food color ( Any Color you like) - Little bit based on content.

Ground Nut Powder / Cashew Nuts

How to Prepare Coconut Burfi

Heat a non stick pan in medium flame and add the Coconut Powder, Stirr until the coconut flavor comes and check it doesn't turn brown. Now add the condensed milk and cardamom. Stirr for 5 minutes continuously until everything rolls out to a ball. Add color and mix it.Usually burfi is in white color.Switch off the stove. Take a plate or any non stick vessel and grease with butter.
Pour the Burfi mixture and pat it tightly with hands. Keep it refrigerated for 1/2 hour for firmness. Now cut the Burfi with what ever shape you like and add the Ground nut powder / Cashew nuts in to it for the added taste.

How to make Poha Rolls | South Indian Dishes | Best evening snacks in India

INGREDIENTS

Mother’s Recipe – Poha Instant Mix – 1 packet (160 gm) – 2 cups approx
Instant Jamun Mix – 2 cups (heaped)
Red Chilli Powder – 1 teaspoon
Asafoetida Powder – 1/4 teaspoon
Salt – 1/2 teaspoon
Oil for deep frying


DIRECTIONS


Put the Poha Instant Mix in a wide mouthed bowl. Boil 1 cup water and pour over the Poha stirring continuously. Close with a lid and keep it aside.

Put the jamun instant mix in a plate. Add red chilli powder, asafoetida powder and salt. Sprinkle water little by little and make a soft dough. Make a lemon sized balls and keep it aside. This is the outer cover for the Rolls.

Open the poha mix and knead it well. Take a small lemon size dough (smaller than the jamun mix balls) and make oblong size ball. This is the stuffing for the Rolls.

Now, grease your fingers, take a jamun mix ball and make cup using your fingers (like making for Modak/Kozhukattai). Put one ball of poha stuffing inside the cup and bring all the edges of the jamun mix cup and close it. Keep it on a rolling board and gently roll it with your fingers and make oblong rolls. Finish all the Balls like this.

Heat oil in a Kadai and when it is hot, drop three to four rolls and fry on medium heat till it become golden brown.

Serve with Tomato Ketchup/Sauce or with Mint/Coriander Chutney.

I served it on “Karpooravalli Leaves” also known as “Omavalli Leaves”. You can also serve it with fresh cut vegetables.

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Rasmalai Recipe | How To Prepare Rasmalai Recipe

Ingredients :

1. 1 litre whole full fat cow milk, 4 cups
2. 4 to 5 tbsp sugar or add as required
3. 10 to 12 tbsp almonds, blanched
4. 10 to 12 unsalted pistachios, blanched
5. ½ cup water for blanching the almonds & pistachios
6. ½ tsp cardamom powder
7. 1 to 2 tsp rose water or kewra water
8. 8 to 10 saffron strands
9. a few saffron strands for garnish
10. 12 to 15 rasgullas

Preparation Method : You can use any ready made rasgulla. Squeeze the syrup out of the balls. Do not press them too hard, they will break. Make sure that the syrup is extracted from the balls else they will not absorb the milk. Set these aside. Pour milk and condensed milk in a pan and bring it to a boil. Add saffron and cardamom powder. Simmer it for around 5 to 6 mins so that the milk blends well with milkmaid. Alternately, You can melt the saffron in little hot milk and add too. Reduce the flame to medium. Add the rasgulla to the condensed milk. Cover with a lid and simmer for a min or two. Overcooking can break them. easy ras malai using rasgulla is ready in less than 10 minutes. Garnish with nuts. You could add the chopped nuts at step 4 too.

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Kakinada Kaja Recipe | How To Make Kakinada Kaja Recipe

Ingredients :

Sugar – 2 1/2 kg

Water – 2 cups

Flour – 500 gms

Rice flour 2 tablespoons

Baking Soda 1 Pinch

Ghee – 1 kg

Powdered Cardamoms – 4

Preparation Method : 

Make a thin 1 string syrup with the sugar and 2 cups of water, Sift flour and then sift again with besan flour and soda bicarb. Mix 1 to 2 tablespoons of ghee thoroughly into the mixture, Add cardamom powder and enough water to make a dough. Keep aside for 2 hours, Divide the dough into 10 balls or more, Roll out into thin chapatis. Dab with ghee and form into thin long rolls, Cut the rolls into 2 inch pieces. Press each roll flat, Heat the rest of the ghee in a pan. Fry the rolls in batches till golden brown on both sides, Remove from pan and put them into the cooled sugar syrup. Keep immersed till they absorb the syrup, Remove from the syrup taking care not to break the outer cover, Cool well and store in an airtight container.

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How To Prepare Basundi Recipe | Basundi Recipe Preparation | Recipes

How To Prepare Basundi Recipe | Basundi Recipe Preparation | Recipes

Ingredients

1 litre Milk

1/2 tsp Sugar

a pinch of Cardamom powder

a pinch of Saffron

2 tablespoons Chopped almonds/pistachios

1/2 cup Chopped Dry Fruits

Instructions

Boil the milk in a pan, Reduce the flame and simmer for around 50 minutes. After it has reduced to half of the quantity, add sugar and stir well, Simmer for another 20 - 25 minutes. Stir it in between for 5 minutes and do not allow to burn. Scrape down the sides as well. At one point the milk will turn creamy and the color changes as well, Add cardamom powder and saffron and switch off the flame. Garnish with chopped almonds, Dry fruits and Tooty fruity.

Refrigerate and serve chilled.

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