IFTAR RECIPE: BIRD's NEST/KILIKOOD

IFTAR RECIPE KILIKOOD/BIRD'S NEST

METHOD

Boil 2 to 3 big size potato well.,smash it and keep aside.

Next
Heat oil in a pan, add chopped onion, green chilly,grated carrots and ginger garlic paste and saute 2 minutes.

Now add red chilly powder, turmeric powder, pepper powder and garam masala powder.

Add smashed potato and mix well. Add salt, coriander leaves and bread crumbs.

Mix everything well over low flame for 2 minutes. Switch off heat. Now make balls out of this potato mix and roll den flatten it slightly(u can make round,oval shape also)

Now Dip each in beaten egg. Roll in broken vermicelli.

Finally heat oil in a pan fry the potato till its colour becomes brown.
Serve & Enjoy with tomato ketchup.

IFTAR RECIPE: ROOHABZA KHEER

Iftar recipe:roohabza kheer

ROOHABZA KHEER

Take almost half cup basmati rice,soak and grind into course paste.

Next take a saucepan, add 2 cup milk n when it starts to boil,add rice paste and cook (keep stiring)in lowest flame.till t gets thickened to kheer consistency.

Now add half tin milkmaid n stir.(acc to ur taste),cardomom powder finely chopped dryfruits and then 2 spoon f roohabza syrup.

Mix evrythn well.
chill and serve decorating with dryfruits

GHEE RICE

Ingredients

Ghee Rice

• Biriyani Rice: 1 cup
• Water:2 cup
• Cinnamon stick:2 piece
• Cloves:5
• Cardamon: 3
• Ghee- 2 tsp+ 2 tsp oil
• Onion -1 medium thinly sliced
• Salt as required

Method:

• Heat ghee in a deep pan.Add the whole spices and saute till a nice aroma comes.
• Add sliced onions and fry till it turns translucent.
• Now add rice,saute for 2 min, Now add 2 cup of warm water,add salt,mix well,wait for a boil,Now close lid and cook in low flame till all the water is absorbed and the rice is cooked. Switch off the flame.

• U can also garnish it(optional)

In a separate pan heat ghee and fry cashew nuts and raisins.Keep aside. In the same pan fry sliced onions till brown and crispy. Garnish this over the rice while serving.

INDO CHINESE MIXED FRIED RICE

• Wash the rice & soak it in water for 25 mins. Drain the water completely.

• Heat 2 tbsp butter in a pan. Add rice & fry it for 5 minutes or till it starts cracking. 

• Add lemon juice & salt & water. Cook till the rice is done.Once the rice is cooked spread it on a tray and let it cool.

• Heat 2 tbsp of butter in a pan. Add onion, ginger & garlic. Once it becomes soft, add carrot, beans, capsicum & celery. 

• once the veggies are cooked add the cooked chicken & prawns. Add salt & chicken cubes. Saute well.

• Add soya sauce & green chili sauce. Combine well.

• Add rice & scrambled eggs. Mix together everything. Cover & cook for 3,4 minutes. 

• Serve hot
• (types & quantity of veggies are of ur choice)

• 

  INDO CHINESE MIXED FRIED RICE

GODHAMB KANHI(WHEAT KHEER)

godhamb kanhi[Wheat kheer] (using jaggery):

 

In a cooker add 1 cup wheat,pinch f salt, enough water and cook for 5 whistle. (f nt using cooker soak wheat and can cook n opn utensil) .

Now opn d lid and mix it once well... It shd b medium thick . 

Now on the flame,to this add melted jaggery and mix well. Now add 1 cup thick coconut milk and elaichi powder, boil for 1 min.

Tasty & healthy wheat kheer is ready to serve

MEEN APPAM (FISH MASALA STUFFED ROTI)

kerala special Meen appam
(Fish masala stuffed roti)

Method:

Fish Masala:(I used king fish)

In pan add lil oil n saute garlic ,cury leaves n green chilly...to this add choped onion,turmeric saute well...add sme choped tomato and litle tamarind juice..mix well n add red chilly paste and salt.

Nw add cleaned fish mix all n cook well..once fish s cooked, reduce flame n remove d bones out of it, and wd spoon cut fish flesh into smaller pieces and mix with masala (do not mash)... 

Prepare a dough using rice powder,salt and water similar to chapathi dough. 

Take a medium size ball and flatten  into larger size using presser.Place d presd dough on banana leaf or aluminum foil
Now place masala inside it n fold it,repeat same for all

Now place this in a steamer n steam fo 20-30 min.

CHICKEN IN TOOTHPICK

CHICKEN IN TOOTHPICK《Recipe From OurFavKitchen》

INGREDIENTS:

• chicken breast
• Bell pepper(red,yellow,green)
• Tomato
• Cashew pwder/freshcream
• G&g paste
• Garam masala pwder
• Salt
• Curd

METHOD:

Chickn breast pieces cut into 1 inch size.

Tomato n bell peper cut into same size.... (I used yellow and green)

marinate it fo 1 hour... n screw it to toothpick like one piece bel peper, chickn, tomato, chkn, bel peper .. 

Shallow fry ....Serve😋

CHANA DAL PAKORA

Soak 1glass chana dal for 3 to 5 hours and course grind it without water. (add tsp by tsp watr f required).

  Now to this mix,add half tsp turmeric,1 tsp cumin powder,salt,1 choppd onion,2 choppd greenchilli,curry leaves and coriander leaves.

   Mix everythng and den take a ball size mix n hand (u can even drop in spoon) and drop in hot oil.

 Serve hot with chutney/sauce

CHICKEN HALEEM

CHICKEN HALEEM

INGREDIENTS:

Chicken boneless 1 kg
Whole wheat 1 cup
6 to 8 glass water
chana dal 1/2 cup
Masoor dal 1/2 cup
Moong dal 1/2 cup
ghee 1 cup
Salt as per taste
Coriander powder 2 tsp
chopped ginger N garlic 1 tsp each
Turmeric 1 tsp
Red chilli powder 2 tsp
Garam masala powder 2 tsp
All whole spices 2 tbsp
Julien ginger for garnish
Fried onion for garnish
Lemon 2-3
coriander leaves for garnish


METHOD

Mix all dal and whole wheat ,then soak them in water for approximately 4 - 6 hours.
Roast and Grind all whole spices .
In a cooker, add 3 4th cup of ghee,now add chicken pieces, saute for 2 min. Now add all ground spices and masalas.saute for 3 min.
Now add soaked drained dal and wheat,mix everyhing,add water,
close cooker and take 4 to 5 whistle till everything is well cooked.
Now open the cooker.wait till it cools down.
Now Blend pulses and chicken slightly,
transfer it to cooker and bring to boil.

Give tadka...
heat ghee in anothwr pan and fry onions..transfer it to haleem and mix.
Finally,
Dish out and den garnish with green chilli,julien ginger,lemon
Serve

SAUDI KABSA

DOUBLE KA MEETA- SHAHI TUKDA

Mix 2 cup milk, sweet condensed milk, sugar and saffron strands in a thick-bottomed pan and bring it to boil on medium flame. When it starts to boil, reduce flame to low and boil until mixture turns thick and reduces to around 1 cup, for around 10-15 minutes. 

Stir occasionally in between to prevent sticking Turn off heat and let rabadi (thickened milk mixture) cool at room temperature. 

Make sugar syrup and keep aside. 

Remove sides of bread slices and cut each slice into square/circle shape. Brush bread with ghee on both sides. Heat a non-stick pan or tava and shallow fry them until bottom surface turns crispy and golden brown on low flame.

Flip them and shallow fry until another side turns crispy and golden brown. 

Dip this bread in sugar syrup and Arrange these bread pieces in layer on serving plate. Pour prepared rabadi over it. 

Garnish with pistachios, cashew nuts and almonds. Serve it hot or place it in refrigerator for 30 minutes before serving. 

Yummy shahi tukda is ready to serve.

JALEBI(USING YEAST)

JALEBI

In a bowl of warm water add 1tsp of sugar, 1tsp of yeast and mix well and keep aside .

In another bowl half cup maida, 0ne tsp cornflour ,one pinch colour, one tsp yogurt, a pinch of saffron.

Mix all these ingredients by adding the yeast water till the lumps goes.

keep it in a warm place to rise upto 6 hrs.

After raising add 1tsp hot oil and mix it by adding little bit of water and mix well.

Now make sugar syrup and keep it to warm.

Add the Batter in ketchup bottle and squeeze into jalebi shape.(oil should be medium hot,u can also use zipper bag,make a tiny hole n 1 corner and squeeze)

Fry,remove jalebis from oil and dip in the sugar syrup for 5 to 10 sec(don keep for more,it ll b soft)

and remove....crispy n tasty JALEBI ready.

enjoy

INDIAN FAMOUS SWEET:LADOO

BUNS!!!

mangalore famous MALPURI

sharjah shake

CHICKEN WHITE KARAHI

CHICKEN WHITE KARAHI:

METHOD:

Take a pan, add 3 tbs oil,then add chicken breast pieces and saute til color changes.
Now add onion and greenchilli paste,ginger garlic paste and saute for 5 min .
Now add salt,1 tsp black pepper powder,cumin powder mix well .
Again add quater to half cup yoghurt (sourless)and make the flame medium till chicken s cooked.(u can add lill watr if u need at ths point).
Now add choppd green chillis,julienne cut ginger and cook for 5 min.
Finally add 4tbs freshcream ,garam masala and mix well and cook for 2 min.off the flame.
Decorate with gingr n coriander leaves and serve

CABBAGE THORAN

METHOD:

Finely slice the cabbage,wash,rinse and keep aside. 

Now take a kadaai,add 3 tbs of oil,then mustard seeds,curry leaves,2 crushd garlic,2 green chilli,1 big chopped onion,saute and den add 1 tomato chopped... saute well..

Now add cabbage and mix well,add pinch f turmeric powder,mix and cook closed in low flame.

keep stirring in between,Now add salt,lill grated coconut and den mix once well and off the flame. 

Serve

RasaM

Take a pan,add oil and den mustard seeds,2 whole dry red chilli,then the prepared masala.

(in a mixer add 2 to 3 crushd garlic,1 small onion,5 to 6 whole pepper, 1 tsp turmeric,coriander,red chilli powder and grind without ading water)....

 saute this well. now add 3 tomatos finely choppd,few coriander leaves,few curry leaves,tamarind pulp,required salt and 3 glass of water. 

Now close and bring to boil for 5 min in high flame and den simmer and cook til tomatos are well cookd and off the flame.
serve

ONION PAKORA(ULLI BAJE)

Mix 2 finely sliced onion,ginger,greenchilli chopped,lill crushd coriander,few curry leaves,coriander leaves,salt in 3/4th cup of gram flour( besan/kadala maav) mix well so dat onion leaves watr and if needed add lill by lill water. Then tak a small portion f it n deep fry immediately.Serve hot

CHEESE POTATO BALLS

CHEESE POTATO BALLS:

       mix well half cup boild smashd potato,3 to 4 spoon grated/mozeralla cheese,3spoon breadcrumb,salt...
Nw tak lemon sizd balls from ths n flatten it and place few fillings n cover the fillings well to get round shape.

finally roll in breadcrumbs and deep fry..serve wid ketchup(f u refrigerate it for 10 to15 min b4 frying t gives gud result)

For fillings:

          mix 2 spoon f smashd potato, few cheese, choppd coriander,green chili,gg paste jeera,garamasala,lil salt.Mix well.

ENIGMA!!!!

ENIGMA:

For the cake:

1cup sugar1cup milk1n half cup maida3tbsp cocoa pdr1/4tsp baking soda1/2tsp baking powder1/2tsp vanilla essence3tbsp oil1tbsp lemon juicePowder d sugar n mix well with milk. Keep aside. In a bowl, add al d dry ingredients n sieve it into the milk n mix. Add vanilla essence, oil and lemon juice and mix and pour it to the greased tray. Bake at 180ºc for abt 25-30mins or til done. Once done, let it cool for 15mins before u cut.

Chocolate Sauce:

Add very little milk to nutella just to make sauce consistency.Den jus befor serving, take a piece of cake. Top it with ice cream scoops and pour the chocolate sauce on it. Garnish with nuts.

CHATTIPATIRI(SIMILAR TO ITALIAN LASAGNA)

Chatti Pathiri is a layered pastry made in the North Malabar and Malabar region, of Kerala, India.

It is made in both sweet and savoury variations. The dish is very similar to the Italian lasagna. Instead of pasta; pastry sheets / pancakes made with flour, egg, oil and water are used. The filling depends on the variation desired. The sweet ones are made with sweetened beaten eggs, nuts and raisins, seasoned with cardamom.

This is also called as ATTIPATIRI..Below i mentioned step by step procedure...

Step 1: make fillings of ur favourite (chkn, muton ,egg) lik how u do for samosa, puff…

Step 2: make batter( dosa consistency) usingmaida – 1 ¼ cupEgg – 1Water – 1 ½ cup ( smooth, medium batter)Salt – to tasteNext, Heat a small non – stick pan, pour very little batter to it and spread evenly in the pan to get dosa shape n remove from the pan when just done. Repeat the process till all are done.

Step 3:Mix 3 egg, half cup milk and salt in a bowl. This is for dipping the prepared dosa.Heat lill ghee in a deep pan, put it on low flame. Take 1 dosa, dip it in the egg mixture and put it in the pan. Again dip another and put it over the first…..Now spread little chicken filling all over the dosa, leaving the sides (sides has to be sealed properly)Again dip anodr in the egg mixture and put it over the chicken filling . Repeat the process till all are done.On the top most layer should be the dosa (not the filling).Finally pour the remaining egg mixture over and at the sides of the layer and cook it covered on low flame for about 10 – 15 minutes.Slowly turn it to the other side (check not to break it), add the remaining ghee at the sides of the pan and cook for another 8 – 10 minutes.Remove from flame, cut it as desired and serve .

POORI BAAJI

POORI BAAJI

My mouth start watering when i hear this name POORI BAAJI!!
This is one of the favourite Bfast item loved by all ,People usually escape this favourite dish due to its oil content....
This recipe gives u well dry tasty poori (adding lill sooji n maida u get oil free poori)

FOR POORI

Take 2 cup wheat flour, quater cup maida,quater cup sooji ,lill salt and mix well.Now add required water and make nice dough
Now take small size/req size dough and and flatten it evenly to get round poori(u can even use presser to make puri)
Heat enough oil in deep pan and when its hot enough make it to medium heat and drop poori and fry(to get nice poori,immedietly after you drop poori using spatulla keep on pourin hot oil upon poori till you get round poori)and flip and fry both side....

FOR BAAJI:

Take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in water.

Pressure cook it for 2-3 whistles. Cooking time depends on the size, type and quality of potatoes.

Check the potatoes by inserting a knife, it should go inside very easily,Potatoes should be soft and not mushy. Let the potatoes cool down, then peel it and cut into cubes. Also chop 1 onion,half tomato(u can skip even),2 to 3 green chilies.

Now heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop,Now add urad dal, roast it, now add cumin seed,curry leaves,now add onion,greenchilli and den add ginger garlic paste,tomato and cook till tomato is smashed well.
Now add turmeric powder,hing(optional).
Immediately add potatoes and salt.
Mix well without mashing the potatoes too much(i love mashy consistency).
Now add lill water n bring to boil and off flame.
Now serve adding coriander leaves...

RICE LADOO/ARI UNDA

ARI UNDA/RICE LADOO

INGREDIENTS:

• ParBoiled Rice           1cup
• Jaggery                       250gms
• Coconutgrated           1 cup
• Elaichi                        3                       
• Ghee                           2 tbsp

 METHOD:

• Wash and rinse the rice well and dry it.
• Heat a pan or a kadai.
• Fry the rice, till it turns brown and crispy.
• Boil the jaggery with some water to make a thick syrup.
• Powder the rice very finely in a mixie.
• Mix together the rice powder, jaggery syrup and the scraped coconut.
• Add ghee and cardamom powder into the mixture.
• Make lemon size ball
• Tasty ARI UNDA/LADOO is ready.
• U can store it for few days in airtight container.

MOONG DAL KICHDEE-

MOONG DAL KICHDEE 

This is one f my favourite lunch in my sasural now.I myself call it as Sasural Recipe!!!
The combination of dal rice with cocnut milk is just awesome.
Only aftr my marriage I came across this tasty dish ,its a must item atleast once in a week now.
Its my husbands favourite too.Its sooo tasty n easy to prepare,Everyone will love this...
I love this recipe to eat this way n it taste super delicious.... n there will b my fav fish kaane(lady fish)fry too :)

• Wash and soak 1 1/2 cup jeera rice n half cup moong dal for 10 min. 
• Then take a deep kadai,add ghee,whole garam masalas,cumin seed,half choppd onion and saute. 
• Now add water-I added 4 cup(double f rice n dal quantity/depends hw u measure usually for ghee rice),salt,a pinch f yellow color n bring to boil and den add drained rice n dal and cook same as u cook ghee rice.. 
• Serve with coconut milk (extract milk from pure coconut and n d end add cardamom crushd n salt)
• As side dish u can serve fish fry/chicken fry with coconut milk.

CORIANDER CHICKEN

CORIANDER CHICKEN

This is tasty and easy to prepare with no much time and no much ingredients,
u can make it quick and serve with any rotis when there comes guest unexpectedly....

• Blend greenchilli coriander leaves lill bit curry leavs watr and blend it to fine paste.
• Add oil, saute cumin seed,crushd coriander seeds,gg paste,1 n half tsp f coconut/cashew paste,pinch turmeric powder.
• Now add prepared coriander paste and cook for 5 min.
• Then add chicken ,salt and mix it. add quater cup of yoghurt n cover n cook for 5 min
• Serve with Naan(recipe already posted)

GARLIC CHICKEN

GARLIC CHICKEN
Ingredients:

• chicken stock 2 cup
• boneless chickn pieces(breast pieces)  300 g
• spring onion
• onion diced & separated 1
• 10 to 12 cloves garlic chopped finely
• 2 tbs rechilli paste
• 2 tbs tomato ketchup
• 2 tbs cornstarch
• salt
• oil
  

Method

• cut chicken into small pieces
• mix cornstarch in half of the chicken stock and keep aside
• now tak a pan add oil, chopped garlic and saute till raw smell goes.
• now add onions, den chicken,salt n stirr well.
• now add tomato ketchup,red chilli paste,lill by lill remaining stock and cook till chicken is cooked well..
• now finally add cornstarch mix and mix well to get saucy consistency.
• add spring onion n serve.

TAWA NAAN

TAWA NAAN(BUTTER NAAN)

Ingredients:

• Maida(flour) - 2 cup
• Fresh curd - 1/4 cup
• Baking soda - 1/4 tsp
• Sugar - 1/2 tsp
• Salt - half spoon
• Oil - 1 1/2 tbsp
• butter

Method:

• seive maida, den add curd, baking soda, salt, sugar and oil and mix well using your hands.
• You can feel yourself when the kneaded dough turns very soft and smooth.(if need add lill more oil)
• Cover the dough and keep it aside in a warm place for 2 hours allowing it to ferment.
• After 2 hour once again knead the dough well and make 10 balls out of t n flatten it to naan shape.
• keep tawa n gas,bring to hot
• Pat water on one side of the naan n place naan to hot tawa.(wet side shd b n tawa)
• Then flip nan and cook both side.Remove and apply butter.
• (To get smoky effect turn ur pan n cook directly on flame)
• If u want garlic butter naan.. aftr rollin add finely choppd garlic and coriander n jus giv 1 roll.
• serve with any gravy

GinGeR ChicKeN:

INGREDIENTS
1 kg chicken pieces of your choice (with or without bones)
4 tbsps fresh yogurt
2 tbsps coriander powder
2 tbsps cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1"stick of cinnamon
5 cloves
4 pods green cardamom seeds removed
8 black peppercorns
1 large bay leaf
1 star anise
1 large onion chopped very fine
2 medium tomatoes chopped fine
1/2 cup water
Salt to taste
4"piece of ginger cut into julliennes
3-4 tbsps cooking oil
Chopped fresh coriander to garnish 

METHOD:

Heat a pan on a medium flame and gently roast the whole spices till aromatic. Stir often,when done, remove from fire and allow to cool.
Grind the spices to a fine powder and mix with the other powdered spices. Keep aside.
Put the yogurt in a large mixing bowl and add the powdered spice mix.

Blend all ingredients to a smooth paste.

Add the chicken to this marinade and mix,Cover and keep aside for 30 minutes.
heat the oil in a deep pan on a medium flame.

Add the onions and fry till they are pale golden in color.

Now add the tomatoes and fry till they are pulpy.
Add the chicken and marinade and stir fry for 10 minutes..
Add the water (1/2 cup), stir and cover the pan. Reduce the flame to simmer and cook till the chicken is almost done.
Remove the cover now, add the ginger (keep a little aside for garnishing), stir and increase the flame to medium.
Turn off fire, garnish with remaining ginger and chopped coriander

CHICKEN KORMA

CHICKEN KORMA

In a mixer, grind coconut(5 to 6 tsp), coriander leaves, mint leaves, salt, turmeric, pepper corns, cumin, 1 onion and green chillies into a smooth paste adding lill water.Now,fry 1 large onion in hot oil and then add garlic-ginger paste, salt, cardamom, cinnamon, whole red chillies and fry well.Add the ground masala/spices,fry well.Add chicken pieces and fry well.Add curry leaves, add 2 cups water, cover and cook till the chicken is done .(1 whistle and simmer for 5 mins in pressure cooker).Garnish with chopped coriander and serve.

RICH MANGO DESSERT

Mango in whipped cream

Ingredients:
1.Two mangoes cut into cubes
2.whipping cream (500ml)
3.2 tbsp lime juice
4.1 tsp vanilla essence
5.1/2 cup sugar
Method:
In a pudding tray spread the mango cubes evenly...then take a bowl and whisk together all the ingredients from 2-5 ,till it thickens.Now pour this mixture into the tray as a top layer.Garnish it with dry fruits or berries.
—

HARA CHICKEN

HARA CHICKEN

Soak cashew...

Grnd cashew with mint leaves,coriander leaves,green chilly ,gg paste n salt.... marinate chicken wid dese paste n keep t for half n hour n deep fry....gv thadka wd cury leaves garlic n green chily

OREO BREAD PUDDING !!

OREO BREAD DESERT

Oreo bread desert:

Boil 1/2 litre milk  with sugar..add custard powder..make it partly thick..not tooo thick...remove out from stove n add milkmaid n fresh cream mixture
In a tray pour two spoon f this mixture 

set bread n top wd crushd oreo..

again do d same fo one more layer n pour remainin mixture on top...

Top wd wiping cream n garnish wd crushd oreo biscuit and roasted cashews

ARABIAN CHICKEN MAJBOOS

ARABIAN CHICKEN MAJBOOS:

• wash n soak basmati rice for 30 min

• Take a pan and saute 2 finely choppd onion , all spices(whole),ginger n garlic and saute well and Then add 4 big piece f chicken(I din had big pieces n stock)salt pepper powdr n 1 whole dry lemon and saute for 5 min till t changes color n den add watr(double of rice) and close d lid n bring to boil till d chikn s cookd.

• remove d chicken pieces n keep separately...

• add rice to dat chikn stock n cook well keepin n low flame.

• meanwhile marinate dis chkn pieces with lill turmeric chilli coriander salt n lemon juice and shalow fry till brwn colour

• den finally add dis chicken pieces bak to d rice n close n cook for 5 more min n off d flame

•  keep dis closd for anodr 15 min b4 serving n den serve with tomato chutny.

• decorate as ur wish.u can also use fried onion nuts raisins etc

INSTANT IDLI

INSTANT IDLEE(RAVA+OATS)

1/2 cup rava
1/2 cup oats,
Pulse in mixer for 5 sec.
In a bowl, mix it well with chopped onion, green chillies, coriander leaves.
Then add lil salt, yoghurt n finally add one spoon eno (fruit salt ) and steam...

PEPPER CHICKEN!!!

PEPPER CHICKEN
In a pan,add oil,chppd onion,masala paste(grind ginger,garlic,green chilly,coriander leves,lill chppd onion,whole pepper).

next add chicken (small pieces),salt,yoghurt n give stir .

Then add required water n close d lid n allow it to cook.....

off the flame whn ts done(adjust as per the consisency u need)

HOME MADE BUN

BUN:
In a bowl add One cup maida ,half cup sugar powdered, half cup curd, salt and 1tsp soda bi carbonate .

Mix them and make a dough and leave it for at least 8 hours. Now  make like puri and deep fry and serve

EGG KORMA

Egg kurma:

Dry roast coconut ,cashew,kaskas n whole peppr..make paste
In a pan put some ghee n oil add cinamon n cloves.....
Then add choped onion saute well.
add tomato purie mix well...
Then add chily powder turmeric powdr,coriamdr powder,gg paste,add little yogurt n dn coconut paste.
add salt n lil water if required..
add boiled egg..
decorate with coriander leaves before serving!!!

ALOO CRUNCHES!!

ALOO CRUNCHES !!!

Boil potato and smash it to smooth.

add salt,peppr,finely choppd onion,lill rice powder,corn flour,chopped coriander leaves n chillies.

flaten it to shape and give lines n both side and deep fry.

serve wid ketchup

 

ALL TIME FAV SNACK: VALAPPAM (VALA=NET)

SNACK

LEMON RICE

LEMON RICE
RECIPE:
3 CUPS COOKED OR STEAMED BASMATI RICE
2 TBSP LEMON JUICE OR AS REQUIRED
1 TSP MUSTARD SEEDS
1 TSP URAD DAL,
1 spoon chana dal
1 green chili chopped
2 dry red chilies
curry leaves
a pinch of asafoetida/hing
½ tsp turmeric powder
1 tbsp cashews chopped (optional)
¼ cup peanuts
Salt as required
Oil 

METHOD
first cook rice and let the rice cool.
in a small frying pan,add enough oil den add mustard seeds and urad dal.
crackle the mustard and brown the urad dal.
add the red chilies, green chilies and curry leaves,chana dal, peanut,cashew.
fry for 12-15 seconds.
add the asafoetida and turmeric powder.
**fry everything on a low flame, so that the spices don't burn.
Add the cooked rice and den add the lemon juice along with salt n mix very well
keep the lemon rice covered for the flavors to blend for 4-5 minutes.
then serve the lemon rice with papads /coconut chutney/curd/or lemon rice plain.

MACRONI PIZZA(PAN PIZZA)

MACRONI PIZZA🍕

Recipe...
In a bowl beat 4 eggs with salt pepper and chicken stock
add 2 cups cooked macaroni into it..
In a non stick pan add ghee and put on low flame..
pour the egg macaroni batter add any toppings of your choice like sliced onions, tomatoes, capsicum, coriander leaves, cooked shrededed chicken or prawns...  

add mozarella cheese or mayonnaise...drizzle sum tomato ketchup here n there...
sprinkle pepper pdr..
keep covered in low heat cook 10 to 15 mins or till done...
cut into wedges or squares
serve

ANDE KA FANDA(EGG STUFFED PARATHA)

Egg paratha is actually very different from any other regular paratha..
scrambled eggs stuffed in tasty parathas. Tastes simply amazing and a great for breakfast, lunch or at any time.
ur kids will love this..
its the best tiffin recipe tooo
here goes the recipe:

INGREDIENTS:
Wheat flour as per consumption
Eggs(same as number of parathas)
finely chopped onion,coriander,green chilli
finely choppd veg(optional)
1 tbsp Oil
pepper powder
Butter /ghee for frying
Salt as per taste

METHOD
add eggs n all choppd vegies,onion,salt,peppr powder and keep it aside.
Make dough same as chapathi using aata,oil,1 egg,salt as req.
Now roll it slightly using dry flour.
Now nicely spread little oil over it and fold it in a semi circle shape.
Spread little oil again and fold it along the length and roll it in a triangle shape.
den again fold to get square shape and den roll again into bigger square chapathi.

Cook on a pan... add egg mix in d middle n slowly spread wid spoon allover.
aftr 1 min slowly fold each corner to get square box shape n aftr 1 min flip n cook till golden brown.

(u can even make round chapati and pour egg mix and den fold it accordingly to get triaangle shape as n pic.)

CHINAGRASS PUDDING

CHINAGRASS PUDDING:

• add milk,milkmaid n sugar f necessary,bring to boil n off d flame.
• Prepare chinagrass separately and add to above mix.
• Next transfer this mix to mixer ,add freshcream and beat well.
• Then transfer to a pudding tray and can decorate as u wish with fruits or dryfruits..(here chikku s usd)

Turn OuT bReAD iNtO deLicioUS SnAcK

Bread pakora..quick evening snack...dont throw away the leftover breads....we can turn out into many easy tasty snacks n sweets

RECIPE:

• CUT BREAD PIECES INTO 2 OR 4 TRIANGLE PICES N KEEP ASIDE.
• NEXT MAKE A BATTER WITH BESAN,LILL RICE/CORN FLOUR, GG PASTE, CHOPPD GREENCHILLI N CORIANDER, CUMIN POWDER,LILL TURMERIC,CHILLI(OPTIONAL),SALT....
• DIP BREAD PIECES N COAT WELL N DEEP FRY N SERVE HOT WITH KETCHUP
  

South indian famous Tomato Rice

TOMATO RICE:

• add oil,den mustard seed,cury leavs,urad dal,chana dal,jeera,ginger chopd,greenchilli,few finely chopd onion,coriander n den 2 finely choppd tomato,pinch turmeric powder,chilli powder,garam masala.
• saute well till tomatoes r soft n smashd.  
• Then add cooked fresh white rice/leftover rice n mix well..clos n cook fo 2 min n off the flame

serve with chutny/curd