Category: Bachelor's Recipes

Bread Briyani

bread Upma

 

Ingredients

Roasted Vermicelli-1 cup

Egg-4

Salt to tatse

Oil

 

For the tempering/tadka

Mustard-1/2 tsp

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Cumin seeds-1/2 tsp

Peanuts-1 tsp

Curry leave-2 sprig

 

For the sauté:

Onion-2 medium

Green chillies-3 slitted

Ginger -1 inch

 


 

Preparation method:

 

  1. Heat oil in a pan add tempering spices.
  2. Once they splutter, add the chopped onions, green chillies, ginger, salt and sauté it.
  3. Add the vermicelli and water (1:2 ratios) and stir well.
  4. Cover it and cook For the 5 min in a low flame.
  5. Add the scramble egg and stir it well.
  6. Garnish it with coriander leaves and serve it hot with chutney.

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poori


Ingredients

Whole wheat flour/All purpose flour-500gms

Water

Oil


Preparation method

  1. Take the flour in a large mixing bowl  and add normal water.
  2. Add less water at a time and start to mix the flour to For them a dough.
  3. We need the dough to be soft, so add less water at a time.
  4. Instead of water, you can also use yoghurt or milk. This makes pooris really soft.
  5. To make a smooth, soft dough. Knead well For the 8-10 minutes, adding a little flour if the dough is too sticky.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside For the 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the oil For the deep frying in a thick-bottomed flat pan on a medium flame.
  12. Deep fry the Pooris one at a time, pressing very gently on each side. This will help the Poori to puff up.
  13. Fry the poori till it turns to golden colour. Drain on paper towels and serve hot.

 


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Thai green chicken Fry

Thai  chicken


Ingredients

Chicken breast-2
Salt to taste
Pepper to taste
Honey-1tbsp
Butter-50 gms.
Fresh Coriander

For the green Sauce:

Spring Onions-1 bunch
Yellow pepper-1
Coriander-1 bunch
Garlic cloves-4
Ginger thumb size-1
Lemon grass-1
Kaffir leaves-2
Lemon -2
Sesame oil-2 tsp
Olive oil-1 tsp


Preparation method

  1. Take a bowl, add chicken breast, pepper and salt for seasoning. Mix it well.
  2. Marinate it for 30 mins.
  3. Heat butter in a pan and place the  marinated chicken, skin facing towards the heat.
  4. Cook it for 20 mins  in a medium heat until it turns golden brown. Rotate it occasionally.
  5. Add the ingredients in a blender and make a fine paste by adding lemon juice, olive oil and sesame oil.
  6. Add the paste to the half cooked chicken and toss it.
  7. Roast it nicely till it turns to golden brown.
  8. Sprinkle honey to the chicken and toss it.
  9. Garnish it with coriander leaves.
  10. Serve it hot with the salad.

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Coriander Chutney

Rava idli: – is a traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish and very easy to prepare. Same process as idli –dosa batter, but instead of rice, we use sooji /semolina. You can prepare soft healthy idlis. This idli well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.

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Ingredients

Rava -3 cup
Urad dal – 1 cup
Rice flour-3 tablespoon
Salt – 1 tbsp


Preparation method

  1. Wash and soak both rava and dal For the 3 hrs separately.
  2. Grind dal and rava separately. Grind the  rava coarsely and urad dal to a smooth batter.
  3. Sprinkle water now and then.The consistency of the batter should neither be thin.
    Mix both the grounded rava and dal together. Add salt and leave it For the 7-8 hours For the fermentation.
  4. In winter it will take longer time, especially in Europe, US countries, you can use Oven to ferment
  5. Place the batter in a large container, as the batter will increase in its volume.
  6. After fermentation you can see the air pockets in the batter
  7. idli batter is ready. Mix it well.
  8. For the making idlis, grease the Idli plate  with oil(optional) .
  9. Heat the Idli pan with water and allow the water to boil.
  10. Pour 3/4 the ladle of idli batter to the idli plates and steam it For the 10-12 minutes.
  11. To check its cooked,wet the For thek and insert it into a idli if it is not sticky and comes out easily idli is ready.
  12. just switch off the flame and take the idli plate out .
  13. Sprinkle water behind the idli plates and make it to cool.
  14. After a few seconds dip a spoon in water and carefully take out the idlis.
  15. Serve it hot with chutney or sambar.

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Egg Cheese Sandwich

Cheese Egg sandwich


 

Ingredient:

Butter-50 gms

Cheese-100gms

Salt to taste

Pepper to tatste

Egg tiny omlette-2


Peparation method

 

  1. Take bread, apply the butter evenly.
  2. Add cheese slices on the top.
  3. Add the egg tiny omelettes on top of the cheese, sprinkle pepper and salt.
  4. Cover it with the other bread cheese slice side.
  5. Egg sandwich is ready.

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Tomato Rice- Electric Cooker method

Tomato Rice

Tomato Rice-Electic Cooker


Ingredients:

Basmati Rice-1 Kg

Salt to taste

Oil/Ghee

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

Spices:

Briyani powder:2 tsp

Turmeric-1/4 tsp

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 6 medium (make it puree)

Lemon-1

 

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)

 


Preparation method:

  1. Heat ghee in a pan, add washed basmati rice and fry it nicely For the 2 to 3 mins. keep it aside.
  2. Heat ghee/oil in a pan; add cloves, cinnamon, cardamom and bay leaves.
  3. Add Chopped onions and green chillies and sauté it
  4. Add ginger garlic paste and fry it.
  5. Add tomato puree, turmeric powder, biryani powder and the salt cook it For the 7 mins.
  6. When the oil floats at the top switch off the flame.
  7. Take the electric cooker; add the fried basmati rice and tomato masala.
  8. Add water.(Water ratio 1:2- including the mixture prepared)
  9. Add lemon juice, coriander and mint leaves
  10. Cook it and serve it hot with raita.

 


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kanchi idli

Kanchi Idli-is a traditional breakfast in kancheepuram. It is a spicy idli made up of pepper ginger, cumin tadka.idlis are usually served in pairs with chutney and sambar.


Ingredients

  • Idly rice – 4 cups
  • Urad dal – 1 cup
  • Fenugreek – 1 tsp
  • Salt – 1 tbsp

Ingredients added to the batter

  • Black pepper powder – 1/2 tsp
  • Cumin seeds-1/2 tsp
  • Ginger grated -1/4 tsp
  • Hing – 1 pinch
  • Curry leaves-1 sprig
  • Sesame oil

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Preparation method

  1. Wash and soak rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain water.Grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and
  5. To avoid fermentation, add sour curd and mix it well. Batter is ready for the instant idlis.
  6. Leave it for the 7-8 hours for the fermentation.
  7. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  8. Place the batter in a large container, as the batter will increase in its volume.
  9. After fermentation you can see the air pockets in the batter, mix it well.
  10. Store the batter in refrigerator to avoid sourness.
  11. Add the pepper powder, cumin seeds, ginger, and hing curryleaves and mix it well.
  12. For the making idlis, grease the Idli plate with oil (optional) . Heat the Idli pan with water and allow the water to boil.
  13. Pour 3/4 the ladles of idli batter to the idli plates and steam it for the 10-12 minutes.
  14. To check it’s cooked, wet the fork and insert it into a idli if it is not sticky and comes out easily idli is ready.
  15. Just switch off the flame and take the idli plate out.
  16. Sprinkle water behind the idli plates and make it to cool.
  17. After a few seconds dip a spoon in water and carefully take out the idlis.
  18. Serve it hot with chutney or sambar.

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Chappathi

Chapati: its traditional south Asian dish prepared almost everyday. Chapati(also known as roti)  are made from whole wheat flour(atta), it means flattened round. Gujarathis’ made chapatti by adding salt and oil to the dough while punjabi’s wont add.The layered and fried version of chapatti is called paratha and poori.Stuffed parathas also made by stuffing carots eggs, potatoes,…according to their individuaval preferences.its very healthy dish.


Ingredients:

Whole wheat flour-1 cup

Water

Oil


Preparation method

  1. Take the flour in a large mixing bowl and add normal water.
  2. Add less water at a time and start to mix the flour to For them dough.
  3. We need the dough to be soft, so add less water at a time.
  4. To make a smooth, soft dough. Knead well For the 8-10 minutes, adding a little flour if the dough is too sticky.
  5. Instead of water, you can also use yoghurt or milk. This makes rotis really soft.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside For the 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the pan on a medium flame.
  12. Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
  13. Press it gently with spacula. This will help the roti to puff up.
  14. Remove it and apply the butter. Serve it hot.

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Healthy Diet Special Salad

Diet salad

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drumstick leaves soup

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