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 .