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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North-South-indian-Cauliflower-Pakoda-recipe

Cauliflower Pakoda (Gobi Pakoda)

Ingredients

Cauliflower - 1
Gram Flour (Besan/ Kadalai Maavu) - 1 cup
Rice Flour - 3/4 cup
Corn Flour - 3/4 cup
Salt - to taste
Red Chili Powder - 2 tsp
Cumin Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Oil - for deep frying

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Method

Cut the cauliflower into medium sized florets.
Boil the florets in salted water for just couple of minutes. Drain the water completely. This step is important to get rid of worms inside the cauliflower as well as for salt to get into the cauliflower.
Mix the flours, salt and the spices in a bowl. Sprinkle this spice powder over the boiled cauliflower florets.
The moisture from the cauliflower is sufficient to make the spice mix stick to the florets. If needed, just sprinkle few drops of extra water.
Heat the oil for deep frying. Take a spoonful of the cauliflower pakora mix and add it to the hot oil.
Fry till golden brown. Drain excess oil in a paper towel and serve hot with some ketchup.
Tips
If you love chatpatta street food style pakoras, sprinkle some chaat masala as soon as the pakoras come out of the hot oil.
If fried snacks are likely to upset your stomach, add some carom seeds (ajwain, omam) while making the pakoda batter.

schezwan-mushroom-dry-recipe

Schezwan Mushroom Dry Recipe

How to Make Mushroom Dry Recipe

Ingredients

2 cups mushrooms (khumbh)
1 medium onion, sliced
1 medium capsicum (green bell pepper),sliced
1/4 cup carrot (cut into thin slices)
1/2 cup cabbage, shredded
2 green chillies, slit
2 tablespoon ginger and garlic, finely chopped
1 teaspoon cornflour dissolved in 1/4 cup water
1/4 teaspoon sugar
2 teaspoon tomato ketchup
2 tablespoon schezwan sauce /schezuan sauce
1/2 teaspoon vinegar
1/4 teaspoon dark soy sauce
2 teaspoon oil
Salt to taste

Instructions

Heat oil in a wok and stir fry the sliced onions. Quickly throw in chopped ginger and garlic.
Stir fry for 2 minutes on high flame and then add mushrooms, cabbage, green chillies, carrot and capsicum.
Mix in salt to taste and stir fry continue. You need to toss the vegetables quickly with tomato ketchup, cornflour mixture and sugar.
When the mushrooms are almost done, mix in vinegar, schezwan sauce and soy sauce.
Cook for 2 more minutes and serve immediately.

Notes

You can garnish the dish with finely chopped green part of spring onions, it brings a nice aroma into dish.

Tips

You can cook paneer, tofu, babycorn, or even chicken in same style dry gravy.

I used whole mushrooms, but if you want you can use quartered or halved mushrooms. Still the taste will be awesome.
Schezwan Mushroom Dry tastes good, when cooked in medium gravy, but If you want more gravy in this dish, then add water into it.
Some people refer Schezwan as Szechuan.

Southern-Fried-Chicken

Southern Fried Chicken

How to prepare Southern Fried Chicken ?

Ingredients

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder 

Southern Fried Chicken:

4 eggs
1/3 cup water
1 cup hot red pepper sauce2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2 -pound chicken, cut into pieces
Oil, for frying, preferably peanut oil

Direction:

To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

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how-to-prepare-mango-kesari

Mango Kesari 

Ingredients
Semolina (Rava) - 1 cup
Mango Pulp - 1.5 cup (store bought or home made)
Ghee - 1/2 cup - 1 cup (add according to your health condition and taste)
Sugar - 1 cup (add more if you like it sweeter)
Water - 2.5 cup
Cardamom Powder - 1/2 tsp
Cashews - 1 tblsp
Salt - a pinch
Kesari powder (Orange food colour) - a pinch (optional)

Stove top Method

1. Heat 1 tblsp ghee in a heavy bottomed pan and roast the rava till it turns light brown. Do not burn it. You can also use store bought roasted rava.
2. Remove the rava from the pan. Add another tblsp of ghee and fry the cashews till it turns golden brown. Remove it.
3. Add water to the same pan and bring it to a boil.
4. Add the sugar, salt, mango pulp and kesari powder to the water.
5. Slowly add the roasted rava while constantly stirring.
6. Reduce the flame to a simmer. Cover and let it cook for about 5 minutes.
7. Add the ghee little by little and keep mixing till the whole things forms a shiny mass and does not stick to the pan.
8. Add the cardamom powder and roasted cashews and switch off.

Delicious mouth watering mango kesari is ready to serve.

Oven method

- When you are making for a big group this method might be easier. Mix all the above ingredients in a baking dish. Bake it in a 350 degree oven for about 30 minutes.


Variations
- You can also make pineapple kesari, strawberry kesari and banana kesari in the same way.

Easy-cook-recipe-Onion-stuffed-Paratha

Spicy Onion Stuffed Paratha Recipe

Ingredients

Ingredients for the dough

1-1/2 cups of whole wheat flour

Water to bind the dough

a pinch of salt

oil to cook the paratha

Ingredients for the onion stuffing

2 large onions chopped finely

1 teaspoon ajwain, coarsely crushed

1/2 teaspoon red chilli powder

2 green chilies, finely chopped

1/4 teaspoon cumin powder

1/4 teaspoon amchur powder

a small bunch of coriander leaves, finely chopped

Salt to taste

Directions for Spicy Onion Stuffed Paratha Recipe

To begin making the Spicy Onion Stuffed Paratha Recipe, we will first knead the dough for the paratha.

In a large mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough. Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.

Cover the dough and we will proceed to make the stuffing for the Onion Paratha.

To prepare the filling for the onion paratha, in a wide pan heat oil over medium heat and add in the crushed ajwain seeds to it.

When they sizzle, add the chopped onions and toss them for a couple of minutes till onion turn soft and lightly caramelized. You don't want the onions to burn, but they should change to a golden color and be soft.

Once done, turn the heat off and allow the onions to cool. Add the green chilies, cumin powder, chili powder, mango powder and stir. Add the chopped coriander leaves and combine. Now the onion filling is ready. Keep it aside in a bowl.

Heat the roti tawa over medium heat. To make the parathas, divide your paratha dough into 6-8 even sized balls. Begin by rolling one out into a circle of approx 2-inch diameter.

Add a spoonful of the onion filling in the center of the disc. Bring the edges of the circle to the centre, pinch and seal gently. Lightly flatten the dough again with your palm.

Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed.

Place the paratha on to a hot tawa and cook on both the sides until brown spots appear and the paratha is fully cooked.

Smear a teaspoon of oil over the paratha and cook from both the sides till golden brown. Once cooked and the onion paratha is crisp golden brown, transfer to a platter and cook the remaining Onion Parathas the similar way.

Serve the Onion Stuffed Paratha with a spicy mango pickle and yogurt for a lunch box or weekend breakfast.

Telugu-vantalu-Chicken-Roast-recipe

Chicken Roast

Very Easy to prepare and Tasty to eat

Indian-recipes-Corn-Muffins

Corn Muffins

Ingredients

Yellow Cornmeal - 3/4 cup
All purpose flour - 1 1/4 cup
Baking powder - 1 tbsp
Eggs - 2
Butter - 1/2 cup
Milk - 3/4 cup
Honey - 1/4 cup
Sugar - 1/2 cup
Salt - 1/2 tsp


Method

In a large mixing bowl, mix the dry ingredients - cornmeal, flour, baking powder and salt.
In another bowl, whisk the eggs. Next add the sugar, melted butter, milk, honey and mix well.
Add the wet ingredients to the dry ingredients and mix it well.
Preheat the oven to 350 degree F.
Spray a muffin pan with cooking spray or rub some oil. This will make the muffins crispy around the edges.
Pour enough batter in the muffin pan. Bake for about 20 minutes.
Serve the muffins warm for the best taste.

how-to-prepare-chocolate-dessert-no-bake-no-cook

CHOCOLATE DESSERT - NO BAKE NO COOK

Chocolate Dessert without Baking & Cooking - A simple chocolate based dessert made from wheat bread and fresh cream garnished with cherry on top.

INGREDIENTS
Wheat bread2 cups crumbled
Fresh cream3/4 cup
Chocolate sauce3/4 cup
Sugar1 tbsp
Water1/4 cup
Cherry2 pieces for garnishing

INSTRUCTIONS
To Prepare Ingredients
To assemble this quick and easy Chocolate dessert recipe all you need is to prepare ingredients and assemble them directly in the serving bowl / cup or glasses.
First we need to dissolve 1 tbsp of sugar in 1/4 cup of water. This sugar syrup is used to bind bread crumbles and keep them moist.
Also take fresh cream and add Sugar as per your taste.
Take the wheat bread and roughly grind it in a dry mixer grinder. Coarsely grind the bread.
Now take Chocolate sauce / syrup in a bowl and start assembling Chocolate dessert without baking or cooking.
To Assemble Chocolate Dessert - No Bake No Cook
Place the serving glass / bowl and add a layer of wheat bread crumbles. Make the layer 1/2 inch thick.
Now with help of spoon drizzle sugar water on bread crumbles so that they get moist and settle together.
Now pour Chocolate sauce / syrup and make another layer again 1/2 in thickness.
Similarly its time to add fresh cream so make another layer of fresh cream with sugar.
Repeat the steps and make alternate layers of bread crumble, fresh cream and chocolate sauce till it fill up the serving glass / bowl.
On top garnish with a cheery and keep the dessert refrigerated for at least 20 minutes before serving.

Thankyou for reading

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Spicy-chicken-legs-recipe-s

Spicy Chicken Legs Recipe

I usually make this roast recipe using chicken legs and Nehal is extremely fond of it. Few spices go into its making and ensure you marinate the chicken for at least 3-4 hrs if not overnight and roast the chicken well. You can play around with the spices of your choice and add herbs like mint and rosemary.

Spicy Chicken Legs Recipe

Marination:3 hrs, Cooking: 45 mts

Serves 4-5 persons

.

Ingredients:

4-5 chicken legs, make slits all over

1 tbsp ginger-garlic-green chilli paste

1/4 tsp red chilli powder

3/4 tsp black pepper pwd

large pinch turmeric pwd

3/4 tbsp coriander powder

large pinch cumin pwd

pinch of garam masala pwd

1 tbsp hot and sweet tomato chilli sauce

2 1/2 tbsps hung yogurt

1 tbsp lemon juice

salt to taste

2 tbsps oil

Procedure

1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.
2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.
3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.

Thankyou for reading

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How-to-cook-recipes-tawa-paneer-masala

Tawa Paneer Masala

This is one of the simple recipe of Tawa Paneer Masala, using a little ingredients. It has a delicious taste. I am using capsicum in it, you can also add mushrooms in it for a twist.

Ingredients

Oil 2 tsp
Cumin ½ tsp
Grated or crushed ginger ¾ tsp
Onion 1 cup (finely chopped)
Salt to taste
Tomato puree ¾ cup
Capsicum 1 small (cubed)
Red chili powder 1 tsp
Garam masala powder 1/2 tsp
Paneer 2 cups (cubed)
Kasuri methi ½ tsp
Coriander leaves for garnishing

How to Cook Paneer Masala?

Heat oil on tawa, add cumin and allow to splutter. Add grated ginger and fry till aroma comes.


Add finely chopped onion, sprinkle salt and fry evenly till onion turns golden.


Now add tomato puree and cook until puree raw smell disappears and it gets thickness.


Stir capsicum, red chili powder and garam masala powder, cook about 2 minutes.


Add paneer and kasuri methi and mix nicely.


Add splash of water to adjust the consistency according to your taste and cook for 2 minutes.


Dish out, garnish with coriander leaves and serve with chapati.

How-to-make-gajar-ka-halwa-Indian-cooking-Sweet-dishes

Gajar ka Halwa

Ingredients:

Evening-snacks-recepies-dishes-CRISPY-CUTLETS

CRISPY CUTLETS

 

INGREDIENTS:

Andhra-kitchen-vantalu-instant-coconut-laddoo

Instant Coconut Laddoo

Ingredients for coconut laddoo

1 cup dry coconut powder

Indian-Sweets-Apple-Coconut-burfi

Apple Coconut Burfi

Luxury Apple Coconut Barfi - the perfect sweet at special occasion. Learn how to make this rich dessert that needs only simple ingredients.