Eggplant Fritters with Honey

eggplant fritters with honey


Ingredients

Eggplant – 1
Milk-1 cup
All purpose flour- 2 tbsp
Honey-2tbsp
Salt to taste
Oil for frying


Preparation method

  1. Slice the eggplant thicker and place it in bowl and cover it with the milk for an hour.
  2. In a bowl, mix the flour with the salt.
  3. Drain and pat dry the eggplant and dredge them in the flour and salt, shaking off any excess flour. Place it on a plate.
  4. Heat oil for frying in a large skillet.
  5. Add eggplant slices few at a time and fry until it turns to golden brown.Drain it in the paper towels.
  6. Drizzle with honey and serve immediately.

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Egg Dosai

Egg Dosai -is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein, prepared using mixed semolina and lentils. It is very easy to prepare, no need for the fermentation, it is an instant dosa. This batter is slightly coarser from normal dosa batter. It is a thin crispy dosa. To add spicy to it, you can add pepper corns / onions.This is spicy dosa, so well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.


 Recipe Cuisine: Indian;     Preparation Time: 1hr;    Cooking Time: 20 mins;    Makes: 25 

 Ingredients

Raw rice -1 1/2 cup
idly rice – 1 1/2 cup
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp

Egg- 1 egg per dosa

Pepper as needed.

Preparation method

  1. Wash and soak both rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain the 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.
    Mix both the grounded rice 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, mix it well.
  7. Heat a non stick tawa, brush it with the oil.
  8. If you use same tawa for the preparing roti’s cut an onion into half and rub it all over the tawa to avoid the dosa sticking to the tawa.
  9. Take a ladle of batter, pour it in the centre and spread it from the centre of the tawa in a circular motion, Sprinkle oil around the dosa.
  10. Pour the egg at the center of dosa, sprinkle salt and pepper.cook in a low flame.
  11. When it is cooked, flip it over to the other side, sprinkle oil and cook till done.
  12. Serve it hot with sambar or chutney.

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Aama Vada

aama-vadaiAama vada


chana dal – 1 cup
green chillies – 4
onion – 3 medium
fennel seeds – 1 tbsp

cumin seeds-1/2 tsp

curry leaves

chopped ginger-2tsp
corn flour (or) rice flour – 2 tbsp

salt,

hing
oil

  1. Soak the chana dal For the 3 hrs.
  2. Grind it half of chana dal with fennel seeds, cumin seeds, green chillies, curry leaves and ginger flakes.
  3. Now add rice flour, remaining chana dal, hing, salt, chopped onion, coriander leaves, curry leaves and salt.
  4. Mix it well to the right dough pliable consistency, the dough should be neither watery nor thick.
  1. Heat the oil For the deep frying in a thick-bottomed flat pan on a medium flame.
  1. Take small portion of dough and make it into small vadas and deep fry in oil.
  2. Serve hot with meals or as snack.

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Chicken Paillard

chicken palliard


Ingredients

Chicken Breasts -2
eggs-2
All purpose flour-1/2 cup
Bread Crumbs-1 cup
Salt and Pepper to taste
Olive oil


Preparation method

  1. Cut each chicken breast in half and place between two pieces of plastic wrap and pound them evenly with a butcher’s mallet until they are 1/8 of an inch thick.
  2. Season with salt and fresh cracked black pepper.
  3. Whisk the eggs and keep it aside.
  4. Lightly coat each piece with all purpose flour.
  5. Dip each piece in the egg wash and then coat each piece with the bread crumbs.
  6. Heat a pan to medium heat and fry the chicken in olive oil for 3 minutes per side.
  7. Serve with a salad.

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Potato Peas Curry- Aloo Mutter Curry

aloo mutter gravy

Potato peas curry


Ingredients:

Potato-500gms

Peas-250 gms

Turmeric-1/2 tsp

Hing-1/2 tsp

Salt to taste

Green chillies-2

Oil

 

For the tadka:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves

 


Preparation method:

Boil,peel potatoes and cut into cubes.

Heat oil in a pan add tempering spice and sauté it.

Once they splutter, add chopped green chillies, turmeric, hing and salt.

Fry it For the 2 mins in medium flame.

Add potato cubes and stir it well.

Add fresh peas and mix it well.

Dry roast it For the few mins in low flame.

Add Hot water cover it and cook For the 10 mins.

Smash it with the spactula so that it’s soft.

Add chopped tomatoes and mix it well, cook For the 5 mins in medium flame.

Garnish with coriander leaves.

Serve it hot with roti or rice.


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Mushroom Fried Rice

Mushroom Fried Rice

Mushroom Fried Rice


Ingredients

Mushrooms-500 gms

Salt to taste

Oil

 

For the Tempering / Tadka:

Cumin seeds-1/2tsp

Curry leaves

 

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- 2 medium (make it puree)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Heat oil in a pan, add cumin and curry leaves.
  2. Add Chopped onions and green chillies and sauté it
  3. Add ginger garlic paste and fry it.
  4. Add tomato puree and the spices with the salt
  5. When the oil floats at the top, add the mushroom pieces and mix it well
  6. Cover it and cook it For the 12 mins in a low flame.
  7. Add the crushed pepper and mix it well.
  8. Add the cooked rice and stir it well.
  9. Garnish with Fresh coriander and serve it hot with raita.

 


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Eggplant Chops

brinjal chops

Brinjal- chops


Ingredients

Eggplant-250 gms

Oil For the fry

Salt to taste

 

For the tempering/tadka:

Fennel seeds-1/4 tsp

Curry leaves

 

For the Tomato paste:

Onion-2 medium

Tomato-2

Ginger garlic paste-1 tsp

Turmeric powder-1/4 tsp

 

For the Coconut Paste:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2


Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste with the coconut.
    1. Heat oil in a pan, add onions and sauté it.
    2. Add ginger garlic paste and cook For the 2 mins
    3. Add tomatoes, turmeric, salt and cook it For the 5 mins.
    4. Grind it in a blender and make a fine paste. Tomato paste is ready.
    5. Heat oil in a pan, add fennel seeds and curry leaves.
    6. Once it’s spluttered add tomato paste and cook For the 5 mins.
    7. Add coconut paste, salt, water  and allow to cook till oil floats at the top
    8. Add chopped eggplant and mix it well and cook in a low flame For the few mins.
    9. Serve it hot with rice.

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Chayote Dal – Kootu

chayote kootu

Chow Chow Kootu


Ingredients:

Chow chow/chayote -250 grams

Moong dal-1 cup

Shallots-5

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Green chillies-2

Salt to taste

Coriander leaves

Ghee

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method

  1. Wash and clean the moong  dal,  add 1:2 ratio of water.
  2. Peel and cut the chow chow into cubes and add it to dal.
  3. Add turmeric powder, cumin seeds, hing  and  2 garlic cloves .
  4. Add shallots, green chillies and salt.
  5. Cook it in a pressure cooker For the 3 to 5 whistles.
  6. Heat ghee in a pan, add mustard, cumin seeds, urad dal, red chillies and curry leaves.
  7. Once they spluttered, add cooked chow chow , mix it well and cook it For the 12 mins in a low flame.
  8. Add Fresh coriander leaves and serve it hot.

 

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Chicken Recipes – Capsicum Chicken Pulao

Capsicum Chicken Rice

Chicken Recipes – Capsicum Chicken Pulao is a fusion of Indo-Chinese particularly from Bengali cuisines.Chicken Recipes – Capsicum chicken pulao tastes very delicious, capsicum cubes added to well masala coated chicken and cooked with all spices in a low flame.

Chicken Recipes – Capsicum Chicken Pulao – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Recipes – Capsicum Chicken Pulao – Capsicum includes is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin, Folate, Magnesium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.Specially for healthy hair & diet you can add this recipe.
Chicken Recipes – Capsicum Chicken Pulao the juicy creamy curry tastes really good .Capsicum chicken pulao is very easy to prepare. Capsicum chicken pulao is excellent dish for meal specially for family /friends gatherings and easy to prepare that anyone can can love it. Delicious yummy dish.

 

 


Ingredients

Chicken boneless-350gms
Green Capsicum-1 medium
Onion -1 medium
Green chillies-2
Ginger garlic paste-1tbsp
turmeric powder-1/4 tsp
Chilli powder-1/2 tsp
Coriander powder-1/2 tsp
Tomato 1 medium
Tomato puree-2 tbsp
Salt
Oil


Preparation method:

  1. Heat oil in a pan add chopped onions, green chillies and saute it.
  2. Add turmeric powder,ginger garlic paste and fry it.
  3. Add chilli powder and coriander powder.
  4. Add chicken cubes and mix it well
  5. Add salt, sprinkle water and cook in a medium flame fo 5 mins
  6. Add tomato puree and allow it to cook for few mins.
  7. When the oil separates and the gravy is thick, add chopped tomatoes and green capsicum and stir it well.
  8. Cover it and cook for 3 mins in low flame.
  9. Add cooked rice and mix gently,leave it for 3 mins.
  10. Garnish it with coriander leaves.
  11. Serve it hot with rice or roti.

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Red Chilli Chutney

Red Chilli Chutney (2)

Red chilli Chutney

 


Ingredients:

 

Curry leaves-1 sprig

Red chillies-8

Shallots-8

Garlic cloves-5

Tamarind-aamla size

Coriander leaves-1 sprig

Rock Salt

 

For the tadka:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves

Sesame oil


Preparation mehod

  1. Heat oil in pan, add the ingredients and sauté it.
  2. Once it done, add it to blender, add salt and make a fine paste.
  3. Heat oil in a pan, add temepering spices.
  4. Once they splutter, add the ground apste and cook until oil floats on top.
  5. Serve it with rice or roti.

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