31
Jul 16

Chicken pakoda/fritters

By habit Indians love to eat fried, chicken pakoda/fritters is one of them. You get the wafting aroma of chicken; in fact it has amazing taste and nutritive value. Pakoda/fritters loved by all. Contains all the nutrients that make strong body, like protein, calcium, iron etc….

Ingredient:

  • Chicken (breast):200gm.
  •  Ginger: 2-3 “piece
  • Garlic: 3-4 flakes
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Garam masala: ½ teaspoon
  • Water: 1cup
  • Mustard oil: for deep fry
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Grind ginger and garlic; make fine paste, Keep aside.
  2. Boil the chicken, along with ½ teaspoon of salt and bay leaf. Keep aside.
  3. Take a bowl. Put Besan, salt, Ajawine, ginger garlic paste, Garam masala and Meetha soda in it.
  4. Make a smooth batter with the help of water.

Method:

  1. Take fry pan, heat oil in it.
  2. Let oil to smoke. Pour a drop of batter into the oil.
  3. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, dip the boiled chicken piece into batter. (Either direct by hand or spoon)
  5. Deep fry all chicken pieces, when they start to come up slowly turn over.
  6.  Fry till it becomes golden brown on both sides.
  7. Serve hot Chicken pakoda/fritters with tomato sauce.
    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Ingredient

    Ingredient

    Boil the chicken

    Boil the chicken

    Make a smooth batter

    Make a smooth batter

    dip the boiled chicken piece into batter

    dip the boiled chicken piece into batter

    dip the boiled chicken piece into batter

    dip the boiled chicken piece into batter

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters


29
Jul 16

August phool kofta curry without onion garlic

About 20 years ago I invited one of my family friends for dinner, it was Friday, they told on Friday they don’t take onion and garlic, so I prepared the kofta curry with poppy seed and melon seed, the very first time I made this gravy without onion and garlic, the taste was awesome.

August flower has bunch of healthy value, it cures night blindness as it contain vitamin ‘A’, it strengthens optical nerves, it has power to throwing out stomach worms and makes your stomach happy for long time. It is better to choose flowers that have not bloomed fully, however bloomed one is also very good.

Ingredient:

For kofta:

  • August phool (august flower): 100-150 gm.
  • Besan (gram flour): 1 cup
  • Chili powder: ½ teaspoon
  • Salt: ½ teaspoon
  • Mustard oil: to deep fry

For curry:

  • Melon seed: 1 tablespoon
  • Curd: 1tablespoon
  • Poppy seed: 1 tablespoon
  • Tomato: 1no. (Medium)
  • Cinnamon: 1” stick
  • Green cardamom: 2 no.
  • Clove: 2-3 no.
  • Cashew nut: 10-12no.
  • Ginger: 2”piece
  • Salt: ½ teaspoon (as per taste)
  • Chili powder: ½ teaspoon (as per taste)
  • Coriander powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Garam masala powder: ½ teaspoon
  • Milk: 1cup
  • Fresh cream: 1 tablespoon

Preparation:

  1. Boil cashew nut, poppy seed, melon seed and tomato into water.
  2. Grind all together make a fine paste, keep aside.
  3. Take flower; discard stigma (centre hard stem), chop roughly.
  4. Take a mixing bowl, Combine Besan, ½ teaspoon of chili powder, salt and chopped flower.
  5. Mix and Mash all with the help of hand to make dough for kofta.
  6. Shape it to lemon size ball. Keep aside. Now raw kofta is ready.

Method:

  1. Take a fry pan; heat oil in a fry pan till smoke is coming.
  2.  Deep fry the kofta (ball) till it turns golden brown in color from all sides. Keep aside.
  3. For curry:
  4. Take a fry pan. Put 4-5 spoon of oil in it, heat it till smoke comes.
  5. Add cumin seed, wait for few seconds, and add grounded fine paste.
  6. Fry it till it gets light brown in color, take care, it should not burn.
  7. Add salt, turmeric powder, chili powder, and coriander powder, stir it.
  8.  Add fresh cream and whipped curd and fry it in lower flame. (2-3 minutes)
  9. Add milk slowly. Boil the gravy.
  10. Add fried kofta and Garam masala powder.
  11.  Boil it again put off the flame.
  12. August phool (august flower) kofta curry without onion garlic is ready to serve.
  13. Transfer this into serving bowl;
  14. Decorate with fresh cream and coriander leaves.
  15. Serve with chapati or rice.

    August phool kofta curry without onion garlic

    August phool kofta curry without onion garlic

Ingredient

Ingredient

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Boil cashew nut, poppy seed, melon seed and tomato

Grind all together

Grind all together

 raw kofta ball

raw kofta ball

 Deep fry the kofta

Deep fry the kofta

 Deep fry the kofta

Deep fry the kofta

 Deep fry the kofta

Deep fry the kofta

fried kofta with grind paste

fried kofta with grind paste

add grounded fine paste

add grounded fine paste

Fry

Fry

Add salt, turmeric powder, chili powder, and coriander powder

Add salt, turmeric powder, chili powder, and coriander powder

Fry

Fry

Add fresh cream and whipped curd

Add fresh cream and whipped curd

Add fresh cream and whipped curd

Add fresh cream and whipped curd

Add milk slowly

Add milk slowly

Boil the gravy

Boil the gravy

add Garam masala powder

add Garam masala powder

Add fried kofta

Add fried kofta

20151210_165705

August phool kofta curry without onion garlic

August phool kofta curry without onion garlic

August phool kofta curry without onion garlic

August phool kofta curry without onion garlic

August phool kofta curry without onion garlic

August phool kofta curry without onion garlic


27
Jul 16

Jhatpat Saag (quick Chaulai /amaranth)

“Good things come in small packages” this recipe is powerhouse of nutrients. Due to our busy life style, we need more nutrition which is otherwise required for our health and strength?

Here I am going to upload a quick method of preparation of super food; the best thing about this is that it doesn’t take much effort or time to prepare. As you know amaranths improves your RBC count and has 30% higher digestible protein than other plant sources.

It easily goes with chapati / bread or rice and makes the complete meal. It gives you enough nutrition and fuel for the day and that too almost without oil.

Enjoy the recipe…

Ingredients:

  • Chaulai: 1bunch (250gm)
  • Masoor dal ((brown skin lentil/red lentil): 2 tablespoon
  • Onion: 1 no. (Small)
  • Tomato: 1no (small)
  • Garlic: 2 -3 flakes
  • Ginger: 1” piece
  • Green chili: 1 no.
  • Salt: half teaspoon (as per taste)
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon

For seasoning:

  1. Ghee: 1 tea spoon
  2. Cumin: ½ teaspoon
  3. Mustard seed: ½ teaspoon
  4. Red chili powder: ½ teaspoon

Preparation:

  1. Clean, wash and Chop chaulai leaf roughly. Keep aside.
  2. Clean and wash masoor dal, keep aside.
  3. Chop, onion, tomato, ginger, green chili and garlic into small pieces. Keep aside.

Method:

  1.       Take pressure cooker; put all ingredients except seasoning, on high flame with ½ cup of water.
  2.      Bring to full cooking pressure, reduce to low flame and cook for couple of minutes.
  3.      Put off the flame. Allow cooker to cool and open, mix well with little pressing manner.

Seasoning:

  1. Take fry pan, put ghee in it.
  2. Add cumin and mustard seed, sputter for few seconds.
  3. Put off the flame, add red chili powder
  4. Transfer the seasoning into cooked dal and cover it.
  5. Transfer into serving bowl.
  6. Decorate with chopped coriander leaves (for decoration fried tomato also can be used).
  7. Serve hot with roti, or rice. Now, Jhatpat saag (Chaulai /amaranth) ka is ready to serve.
  8. It may be served with any type of meal.
  9. Regular consumption of Chaulai (amaranth) reduces blood pressure and cholesterol level.
  10. This is power house of iron, vitamin A and c.
    Jhatpat Saag (quick Chaulai /amaranth)

    Jhatpat Saag (quick Chaulai /amaranth)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    put all ingredients

    put all ingredients

    cooked ingredients

    cooked ingredients

    Transfer the seasoning

    Transfer the seasoning

    Jhatpat Saag (quick Chaulai /amaranth)

    Jhatpat Saag (quick Chaulai /amaranth)


25
Jul 16

Skin of raw banana chutney (Kele ke chhilke ki chutney)

Now a day’s people are looking for healthy food options, one healthy side dish is ‘skin of raw banana chutney’ (Kele ke chhilke ki chutney), the best thing about this chutney is that it doesn’t take much effort or time to prepare. The skin of raw banana consists of numerous health benefits; green chili is a good source of vitamin ‘c’ and ‘k’. It has amazing taste…

Ingredients:

  • Raw banana: 2 no.
  • Garlic: 1 -2 flake
  • Green chili: 1 no.
  • Mustard oil/olive oil: half teaspoon
  • Salt: 1 /4 teaspoon
  • Lemon: ½ (optional)

Preparation:

  1. Chop garlic and green chili.
  2. Discard the both ends and upper layer of raw banana, you can peel this with little jolting/yanking manner. As shown in photo.
  3. Now peel off the skin of raw banana thickly as shown in photo, put it into bowl filled with water. (Otherwise it will turn dark brown as it contains lot of iron).
  4. Boil /microwave the skin of raw banana. Keep aside.

Method:

  1. Grind micro waved/boiled skin of raw banana along with Garlic, Green chili and Salt.
  2. Make fine paste, add oil and mix it.
  3. Chatpati Kele ke chhilke (skin of raw banana) ki chutney is ready to serve with breakfast or meal.
  4. It goes well with chawal dal too.
Skin of raw banana chutney (Kele ke chhilke ki chutney)

Skin of raw banana chutney (Kele ke chhilke ki chutney)

Ingredients

Ingredients

Discard the both ends and upper layer of raw banana

Discard the both ends and upper layer of raw banana

Discard the both ends and upper layer of raw banana

Discard the both ends and upper layer of raw banana

peel off the skin of raw banana thickly

peel off the skin of raw banana thickly

Ingredients

Ingredients

Boil /microwave the skin of raw banana

Boil /microwave the skin of raw banana

Boil /microwave the skin of raw banana

Boil /microwave the skin of raw banana

Ingredients

Ingredients

Grind

Grind

Make fine paste, add oil

Make fine paste, add oil

Make fine paste, add oil

Make fine paste, add oil

Skin of raw banana chutney (Kele ke chhilke ki chutney)

Skin of raw banana chutney (Kele ke chhilke ki chutney)


20
Jul 16

Mango Sooji/rava cake (eggless)

Cake culture started in our society to celebrate the birthday. Today is the birthday of my elder daughter-in-law to wish her happy and prosperous year ahead, I would like to highlight this occasion to upload a mango Sooji cake recipe for our viewers.

Nothing is better than homemade mango Sooji cake, Taste of this homemade mango Sooji cake is really superior and worth putting efforts.

Ingredients:

  • Sooji/rava: 1 ½ cup
  • Maida:  ½ cup
  • Mango: 2 no. (250-300gm.)
  • Baking soda: 1 teaspoon
  • Baking powder: 1 teaspoon
  • Salt: 1 pinch
  • Refined oil/ghee (clarified butter): ¾ cup
  • Mango: 3 no. (450 gm)
  • Mango essence: 1 teaspoon (optional)
  • Sugar: ¾ -1 cup (as per mango sweetness)

Preparation:

  1. Peel off mangoes, cut into pieces, discard seeds, and put the pulp in to blending jar, blend it till fine paste. Keep aside.
  2. Sieve Maida and baking soda, baking powder and salt together (sieve 3-4 times). Keep aside.
  3. Grind sugar and make powder. Keep aside.
  4. Take a baking tray, put half teaspoon of ghee, and apply ghee all around the container.
  5. Sprinkle one teaspoon of Maida over it. Discard extra Maida. Keep aside.
  6. Take a big mixing bowl, put Sooji and mango pulp, and Mix it well with the help of spoon, keep aside for at least 2 hours or you can store it into refrigerator for overnight.
  7. Take a big mixing bowl, put sugar and mango pulp with sooji, and Mix it well with the help of hand blender/food processor. (About 4-5 minutes). Add sieved mixture of Maida, baking soda, baking powder and salt.
  8. Mix well Make a smooth batter, Add Refined oil/ghee (clarified butter) and mix well, now cake batter is ready.

Method:

  1. Choose the size of baking tray such that when batter is put into it, it gets half filled only, as after baking its volume gets nearly doubled.
  2. Now bake it into pre heated OTG at 160 degree centigrade for about 35-40 minutes, Bake until toothpick inserted near the centre of the cake comes out clean, if it sticks, bake further few minutes.
  3. Let it cool; cut the cake into pieces after cooling, Yum-yum-yummy mango Sooji cake is ready to serve.

Note:

  1. You can bake it simply into pre heated cooker on minimum flame.
  2. Let it cool for some time and transfer into serving plate.
Mango Sooji/rava cake (eggless)

Mango Sooji/rava cake (eggless)

Ingredients

Ingredients

Ingredients

Ingredients

put Sooji and mango pulp

put Sooji and mango pulp

Mix it well

Mix it well

smooth batter

smooth batter

Mango Sooji/rava cake (eggless)

Mango Sooji/rava cake (eggless)

Mango Sooji/rava cake (eggless)

Mango Sooji/rava cake (eggless)

Mango Sooji/rava cake (eggless)

Mango Sooji/rava cake (eggless)

Mango Sooji/rava cake (eggless)

Mango Sooji/rava cake (eggless)

Mango Sooji/rava cake (eggless)

Mango Sooji/rava cake (eggless)