Prawn Pakoras

Ingredients:-

Prawns - 20 count
Egg white - 1
Red dry chilis - 3 count(acc to spice)
Curd - 1/2 cup
Ginger garlic paste - 1 tbsp
Corn flour/corn meal - According to the consistency
All purpose flour - 3 tbsp
Red food color - a pinch
salt to taste
Oil for deep fry

Procedure:-

1- First clean prawns and keep aside.
2-Now blend the curd and red chili together and keep aside.
3-Then add all the ingredients together prawns,egg white, salt, ginger garlic paste , food color, curd and mix well and marinate for 2-3 hours.

4-Add the corn flour and all purpose flour before frying the prawns and mix well. Batter shoild not be thin.
5-Now heat the oil and fry the pakoras and serve hot with ketchup.

Moong dal Rings (Chegodi)

Ingredients:-

Rice flour - 1 cup
Water - 2 cups
Moong dal - 1/4 cup
Cumin seeds - 1 tbsp
Salt to taste
Curry leaves - 8 count
Sesame seeds - 2 tbsp
Chili powder - 1/2 tbsp
Oil for deep fry


Procedure:-

1-First add all these ingredients in water and keep on stove. When water starts boiling start adding rice flour slowly by stirring continuously.

2-Then cook it for 10 min and then check the paste with wet hand if it is not sticking it to u r hand then its ready.

3-Now wait for 3 min for cooling not more then that.
4-Start making rings when it is in  medium hot or else rings will not form.

5-Once u make rings start frying them until they r golden color.

6-Ready to serve.

Bread toast with masala

Ingredients:-

Bread - 1 pack
Onion - 1 medium
Tomato- 1 medium
Butter - 3 tbsp
Salt to taste
Chili powder - 1/4 tbsp
Sooji/ Rava - 2 tbsp
Ghee - for frying

Procedure:-

1-First chop all the vegetables and keep aside.

2-Now take a bowl and add butter in room temperature and mix all the ingredients together and apply to the bread and cover it with another bread on top.
3-Now take a pan add ghee and fry these bread on low flame and fry until golden brown and serve hot.

Split egg curry

Ingredients:-

Eggs- 6
Onion - 1 large  chopped
Tomato - 1 medium
Curry leaves - 6 count
Green chili - 3 count sliced
Water - required
Chicken masala - 1 tbsp
Ginger garlic paste - 1 tbsp
Chili powder - 1/2 tbsp
Turmeric - 1/2 tbsp
Salt to taste
Coriander powder - 1/2 tbsp
Cumin powder - 1/2 tbsp
Coriander leaves chopped
Oil required to cook - 2 tbsp

Procedure :-

1- First take a wok add oil heat and add curry leaves and chili and fry a bit and then add chopped onions and fry well. Add salt a bit to fry the onions quickly.
2- Now add the ginger garlic paste and fry well then add tomatoes and cook until they turn into paste.
3-Now add all the masala(salt,turmeric,chili,coriander powder,cumin powder, chicken masala) and mix well.
4-Then add water accordingly(the consistent u want for gravy) and bring the water to boiling point and then break the eggs and drop in the boiling water and close the lid.
5-Cook until 7-8 min until the egg is cooked properly and at last garnish with coriander leaves and serve hot.

This curry tastes good with rice n chapathi too. Use width wok so the eggs have enough space to cook.

Semiya pakoda

Here i am back to my blog after a long period. I was off due to my pregnancy and now 1 month back we blessed with a baby girl and we named her shanvi our little princess. And now today i want to share a wonderful recipe and this is my moms recipe semiya pakoda.

Ingredients:

Bambino Semiya - 2 cups
Besan - 1 cup
Water -  4 cups
Oil - 1 tbsp
Salt according to taste
curry leaves - 6 count
Green chili - 4 count chopped
Potato - 1 cut into small pieces
Onion - 1  medium size finely chopped
Oil for deep fry


Procedure:-

1- First take a medium size wok and boil 4 cups of water by adding little salt and oil to it.
2-After the water is boiled add semiya to it and boil it.

3-Now cool the semiya and add potato pieces, onion pieces, salt, green chili,curry leaves, besan and mix properly .

4-Now heat the oil and make small size balls of semiya mixture and deep fry them until they r cooked n change into golden color.

 Now they r ready to serve. Serve them with ketchup tastes yummy. You can have them as break fast or evening snack. It is also very easy to prepare.

Semiya pakoda

Chicken Semiya

Ingredients:-

Chicken boneless - 1 cup
Bambino semiya- 1 1/2 cup
Onion chopped - 1 medium
Cilantro chopped
Green chili - 3 sliced
Curry leaves - 4-5
Bay leaf - 1
Cloves - 3
Cardamoms - 3
Cumin seeds- 1/4 tbsp
Salt to taste
Garam masala - 1/4 tbsp
Oil as required
Water - 6 cups

For tempering:-

Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Chana dal - 1 1/2 tbsp

Procedure:-

1-First take a medium size wok and add water , 1 tbsp of oil, cardamoms little crush them to add the flavor, Cumin seeds, cloves, salt and bay leaf and bring to boil.
2-When the water comes to boiling point add the semiya to it and boil it until it is 70% cooked,
3-Now filter the semiya under the cold running water. It  helps on not sticking the semiya to each other . Now keep it aside.
4-Then in a wok add oil heat it then add the tempering ingredients, curry leaves, green chili and fry for a min or so. Then add onions and fry until they are tranculent.

5-Now add the cilantro also and fry it. Add chicken to it and also add salt  and garam masala powder to taste and cover the lid in medium flame.
6-Now when the chicken is cooked add the cooked semiya and mix it well and cover it for a min or so.
7.Your chicken semiya is ready to serve hot.

Valentine's day celebration with my valentine

Mulli roti(radish chapathi)

Ingredients:-


For Dough :-

Wheat flour - 2 cups
salt to taste
Oil - 1 tbsp
sugar - 1 tbsp
Water as needed

For stuffing:-

Radish(medium) - 1 grated
Salt to taste
chili powder - 1/4 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp
Cilantro chopped(kothimeera)

Procedure:-

1-Take a bowl add all the dough ingredients and mix together into a dough by adding water.
2-Now in another bowl add all the ingredients together and keep aside for 10 min.  so the radish consumes the flavor of masala.
3-Now roll the chapathi into a medium size and stuff the masala and close it.

4-Now dip in the wheat flour to avoid sticking. And roll them evenly and fry them into golden color by adding oil on both sides evenly.

Enjoy them hot with pickle and curd.

Tomato Soup

Ingredients:-

Fresh Tomatoes - 2  or canned tomatoes
Onion - 1 small chopped
Capsicum - 1/2 chopped
Cumin seeds - 1/2 tbsp
Basil leaves dry - 2 tbsp (optional)
Salt to taste
Butter - 2 tbsp
All purpose flour - 1 1/2 tbsp for thickening

Procedure:-


1-First take a pan add butter melt it then add the cumin seeds, add onions and capsicum. When they r cooked add the chopped tomatoes and dry basil leaves to it.
2-Cook them until they turn into paste.
3-Now cool it and blend it.
4-Now filter the paste by adding water needed to it according to consistency.

5-Then in a pan add butter and  add the all purpose flour and mix well it starts to turn brown slightly then add this tomato puree to it by adding little by little stirring continuously so that  lumps will not form.
6-Slowly it starts thickening and soup is ready to serve.

Kadai Chicken

Ingredients:-

Chicken - 1 lb
Coriander seeds - 2 tbsp
Red chili - 2
Ginger garlic paste - 1tbsp
Paprika powder - 1/2 tbsp for rich color
Green chili - 2 slit
Capsicum - 1/2 sliced
Evaporated milk - 1/2 cup
Cilantro - chopped
Onion - 2 sliced
Tomato - 1 chopped
Tomato puree - 6 tbsp
Salt to taste
Red chili powder - 1/2 tbsp
Turmeric - 1/4 tbsp

Procedure:-

1-First clean n cut the chicken and keep aside.
2-Now take the coriander seeds n red chili and dry roast them until they changes light brown color and gives u nice aroma. And also make into fine powder after cooling it.
3-Then take a medium size wok/pan add oil and fry the onions, green chili slit and add a little salt n fry them until are brown and cooked now add the ginger garlic paste and fry for one more min.
4-Add tomatoes and fry until they r paste and add all the spices paprika, salt, turmeric, chili powder, n the last but not least the coriander n chili powder. And give it a good mix.

5-Then add chicken mix and cover it in simmer for 6 min then remove the lid mix it. No need of adding any water to it.
6-Now add the tomato puree and capsicum  and  mix. Then add the evaporated milk of u r choice in quantity. Mix it gud and cover it for 3 more min and you r done.

Serve it with rice, parathas, rotis , puris tastes well n good. Try it you will surely like this recipe. Enjoy .

Paneer wheels

Ingredients:-

Pane er - 50 gms shredded
Puff sheets- 2
Cilantro finely chopped
Cumin powder - 1/4 tbsp
Mango powder/amchur powder  - 1/4 tbsp
salt to taste
Chili powder - 1/2 tbsp

Procedure:-

1-First take the pane er and shred it. Then add all the spices to it cilantro,salt ,chili powder, cumin powder, am chur powder and mix all the ingredients together and keep aside.
2-Now take the puff sheets thaw them in room temperature first.
3-Now spread the puff sheets and spread the flour on the platform to avoid sticking. Now roll all over equally all the edges too.
4-Now on the spread ed puff sheets spread the pane er masala  evenly and roll it carefully from one edge to another edge.

5-now on the another edge apply some water and attach it.
6-Now cut into equal size circles of u r choice.
7-Now bake it oven for 15 min at 450 degree Fahrenheit.

Enjoy them as snack and also for parties as appetizer....

Buns

Ingredients:-

All purpose flour- 2 cups
Salt -1 tbsp
Egg - 1 beaten
Sugar - 1 tbsp
Yeast - 11/2 tbsp
Butter - 1/2 cup
Warm milk - 3/4 cup

Procedure:-

1-First take flour in a mixing bowl and add salt. Mix it and keep aside.
2-Now take a bowl with milk add sugar and yeast to it and mix it. Keep it aside for 5 minutes so it dissolves well.
3-Now take the egg and beat it well and keep aside.
4-Now in the flour make a well and add the beaten egg , butter, and the yeast mixture and mix well in circular motion.

5.The mixture will be very sticky but its ok. Knead it gud and cover it with wet damp cloth and keep it for 1 hour.
6-After 1 hour u can see it doubles its size then just press it the air disappears. Now with the help of flour or oil just knead the dough for 1 min and again keep it aside for 10 min.

7-Now knead once again and make the shapes u like and bake it for 15-20 in 450 degree f until they r golden color.

8-After removing them from oven apply butter on the top for rich taste.

Puffed rice snack

Ingredients:-

Puffed rice - 1 cup
Thin save - 1/2 cup
Tomato- 1/4 cup chopped
Onion - 1/4 cup chopped
Cilantro chopped
Peanuts roasted - 1/4 cup
Salt to taste
Chili powder - 1/4 tbsp
Lemon - 1/2

Procedure:-

1-First take a bowl add all the chopped ingredients one by one and just mix all together.
2-Finally add the mixture and lime juice give it a mix and serve in a serving bowl n enjoy.