Egg Plant Pachadi

Ingredients:-

Egg plant- 1 thinly sliced in round shape
Yogurt- 2 cups
Cilantro - as needed
Salt to taste
Chili powder - 1/4 tbsp
Chat masala - 1/4 tbsp
Oil for deep fry

For Tempering:-

Oil - 1 tbsp
Mustard seeds- 1/4 tbsp
Cumin seeds - 1/4 tbsp
Hing - 1 pinch
Green chili - 3
Curry leaves - few

Procedure:-


1-First take a bowl add the yogurt and add all the spices like salt, chili powder, chat masala, cumin powder and also followed by coriander powder and mix well and keep aside. If your curd is home made no need of adding water but if store bought you need to add water to make the curd little runny not much. It should not be more thick or thin . should be in a medium consistency.
2-Now heat the oil for deep fry in the mean while cut the egg plant in circles and fry them in oil until they are golden color. Now place them in a tissue so it sucks the access oil.

3- Then add the fried ones in the curd mixture and mix them. Now check the salt levels and spice .
4-Now in a pan add a tbsp of oil and heat up and add all the tempering ingredients and add this into the cued mixture. Mix well n ready to serve.

This recipe is one of the easiest and tasty one. I love to make it with rice. Please do try and let me know in the comments below how it turned out.

Chicken Biryani

Ingredients:-

For Marination:-

Chicken - 1 lb (cut and cleaned)
Yogurt (curd) - 1 cup
Ginger Garlic paste - 2 tbsp
Chicken masala- 1 1/2 tbsp
Chili powder - 1 1/2 tbsp
Lemon - 1 small
Salt to Taste
Garam Masala - 1/2 tbsp

For Biryani:-

Basmati rice - 2 1/2 cups
Water - 5 cups
Cardamoms- 5 count
Cloves - 5 count
Cinnamon stick-  1   (2 inches size)
Biryani leaf- 2
Star anise - 1
Green chilis - 3 sliced
Onion - 2 medium thinly sliced
Cashew - few
Oil - 1 tbsp
Ghee - 2 tbsp
Cilantro - chopped s needed
Mint leaves - few chopped

Procedure:-

1-First take a bowl clean chicken and add all the marination ingredients to it and mix well and marinate it for 30 mins. Also soak the basmati rice at the same time so they will be ready to cook at the same time.
2-Now take a wok and add oil and ghee together and add the whole garam masala ingredients cloves, cardamoms, cinnamon, star anise, biryani leaf and also green chilis saute for a min or so and then add the cashew fry for a min or so then add onions and fry well until they turn slight brown color and then add the marinated chicken to it and cook well close the lid and simmer it and  then wait until the water oozes out from the chicken . 
3-Now let the chicken cook properly like 80% of it . Then take out the lid and cook for 5 more mins and then add the washed and soaked basmati rice to it and fry for 5 min .
4-Once you start seeing the dryness in the pan add the water in it then followed by salt and also chopped cilantro and mint leaves and mix well.
5-Now taste the water for checking the salt levels. It must be slightly salty .
6-close the lid and let it cook properly  until 10-15 min in medium flame.
7-Now check in between to make sure it is well cooked. Now once the rice is cooked off the flame . Now its ready to serve.

Fish Curry

Ingredients:-

Fish - (Any kind of your choice) I used Pompano fish- 1
Ginger Garlic paste- 1 tbsp
Turmeric- 1/2 tbsp
Chili powder - 1 tbsp
Salt to taste
Lemon- 1/2 slice


For Masala paste:-

Onion- 1 Big size sliced
Tomatoes- 1 chopped
Snauf(somp) -  1/2 tbsp
Grated coconut- 1/4 cup
Oil - 1-2 tbsp

For Gravy:-

Curry leaves- few
Ginger garlic paste- 1 tbsp
Onions - 1/4 cup chopped finely
Cilantro - few chopped finely
Salt to taste
Chili powder - 1/2 tbsp
Paprika powder - 1/2 tbsp
Chicken masala - 1/2 tbsp
Turmeric - 1/4 tbsp

Procedure:-

1-First take the fish add salt n turmeric and wash them properly until the smell of the fish reduces.
2-Now marinate the fish by adding salt, turmeric, lemon, chili powder  and ginger garlic paste and mix them properly and marinate it for 10-15 min.
3-Now take  wide pan add oil and fry snauf once its starts releasing the aroma add the onions suate them until golden color then add the grated coconut and cook for a min or so then dd the chopped tomatoes and  fry until the tomatoes are mushy. Now cool the mixture and blend it into a fine paste.

4-Now in the same pan add oil fry the fish slightly not fully or else while cooking the curry the fish starts to turn mushy. so be careful while doing this.
5-Now add oil in the pan add onions and curry leaves and saute them then add ginger garlic paste fry until the raw smell goes. Then add the masala paste cook it for 5 mins add all the spices. then add little water if necessary then let it cook now add the fish and mix it gently and then close the lid and simmer it. let it cook for 10  min .
6-Check the masala n spice level n salt and garnish with cilantro.
 Ready to  serve.

Tiger Shrimp Fry

Hello viewers, here i am back to my blogging. Its been long time I stopped posting recipes in my blog.  But now i decided to post the recipes back as many of them started asking me post new recipes. So here you go i am back with a very tasty and easy recipe ...the recipe as follows

Ingredients:-

Tiger shrimp-  7–8 count
Lemon- half lemon if medium size(full if small)
Ginger- 1/2 inch
Garlic- 5-6 cloves
Curry leaves - few chopped
Fenugreek seeds- 1/4 tsp
Turmeric- 1/2 tbsp
Salt - as needed
Chili powder- 1 tbsp
For color paprika powder- 1 tbsp (optional)
Pepper- 1 tbsp
Oil - 2-3 tbsp to shallow fry

1- clean the shrimp and leave the head and legs on i would prefer that. Now cut the top part on to the end and take the waste and veins out and it should be cut like butterfly open . So we can stuff the masala into it.
2- Take all the ingredients except prawns and curry leaves and make them into a fine paste with the help of blender.

3- check the spice  levels and salt by tasting the paste. Then add the curry leaves into the paste and mix well.
4- Now  apply this paste gently on the shrimp both the sides and massage it all over and marinate it minimum for 30 min.

5- Take a pan add oil and heat  the pan and fry the prawns both the sides and they are ready to serve. You can add lemon on that if desired.

Crepes || French style crepes sweet version

These crepes are very famous in france. These are also called french crepes. There are so many version in making of crepes . Today i am sharing the sweet version with fresh fruits in it.

Servings :- makes 5-6 crepes

Ingredients:-

Eggs - 2
All purpose flour -  1/2 cup
Milk - 3/4 cup
Sugar - a pinch

For topping :-

Straw berry or banana cut into circles - 1/2  cup
Confectioner sugar / sugar powder - 1 tbsp to sprinkle on top
whipping cream - store bought spray / can make at home. I prepared it fresh
Almond flakes few to sprinkle
chocolate nutella spread - lightly warm it to spread it easily.

Procedure:-

First take a pan shen hot spread butter and pour little batter and rotate the pan so the batter spreads easilg n into thin layer. Cook both the sides. It cooks very fast. Then place it in a plate upside down and spread the nutella all over then spread banana only on one side so it will be easy to close. Now on top whipping cream and close the crepe . Now spread the sugar powder with help of tea net all over the top then little bit of whipping cream on the center and top with almond flakes and some more nutella just sprinkle on top.

Ready to Enjoy. They are very easy to make and yummy too.

Healthy chicken wraps

Ingredients:-

Whole wheat flour - 2 cups
Tomato hot n sweet ketchup - 2 tbsp
Chicken - boneless n skinless cut into thin pieces
salt to taste
Black pepper to taste

For stuffing wraps:-

Onion - thinly sliced 1/ 2
Lettuce - thinly sliced 1/2 cup
Tomato - 1/2 sliced without seeds
cucumber - 1/4 cup thinely sliced
Cilantro chopped
sesame seeds

For dressing in a bowl add
vinegar - 2 tsp
soy sauce - 2 tsp
water - 3tbsp
salt n sugar a pinch
pepper - 1/4 tbsp

mix all these together in a bowl and add the vegetables which are chopped and mix well and keep aside.

Now add salt n pepper in chicken and let it sit for 15 min then in a pan add tbsp of oil and cook it both the sides and keep aside. Now chicken n veggies are ready to stuff.

Now lets make the roti base. knead the flour by adding salt n water like a chapathi dough and let it sit for a while. Now again knead it and take a boll size dough and start rolling it with rolling pin and should be little bigger than chapathi because we need to stuff in it. Now heat the pan and fry this chapathos on higher flame make it fast or they may burn. now start stuffing. First in a plate place the chapathi take a lettuce leaf place it first on top add chicken then the veggies then ketchup then fold both the edges and start folding one side then squeeze on and roll to the other end . Now turn it and cut in the center and ebjoy the rolls.

Chocolate sponge cake

Ingredients:-

All purpose flour - 1 1/2 cup
White Sugar - 1 cup
Eggs - 3

Unsweetened cocoa powder - 1/4 cup

Baking powder - 1tbsp

Salt - 1/4 tbsp

Unsalted butter melted - 1/3 cup

Milk - 1 1/4 cup

vanilla extract - 1/4 tbsp

Procedure:-

First take all the dry ingredients all purpose flour, baking powder, salt, sugar , cocoa powder in a sieve add all purpose flour, baking powder and coaoa powder sift them in a bowl and in  a another separate bowl all the wet ingredients  first beat the eggs and then add the vanilla extract, melted butter and milk and combine them well. Now  mix both the wet n dry ingredients together and beat it well. now in square or round shape baking tray spay oil or grease the pan and pour the batter to it and bake it for 30-35 min at 400 f . check the cake by inserting a toothpick in it if it comes out clean then the cake is ready. remove it from oven and place it on a cooling rack and serve it with  vanilla icecream  and chocolate syrup on top.

Bhaigan curry(guthi vankaya curry)

Ingredients:-

Brinjals- 6 count slit in between for stuffing
cilantro for garnish

For making paste:-

Peanuts- 3 tbsp
Coconut powder - 2 tbsp
Sesame seeds- 2 tsp
Salt to taste
Coriander powder- 1 tbsp
Cumin powder- 1 tbsp
Chili powder - 1/2 tbsp
Tamarind pulp - 2 tbsp
Onion - 1 medium chopped
Tomato - 1 chopped

For tempering:-

Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tbsp
Red chili - 1-2
Curry leaves - 1 spring

Procedure:-

First grind all the ingredients together to make a paste . Youcan use little water to grind it. Then slit the brinjal and stuff this mixture and keep aside. Now take a wok add oil and add all the tempering ingredients one by one and then add brinjals to it and fry it by covering the lid for 5 min then add the rest of the paste to the curry and add water required to it dont add more water it should  must be thick
So add accordingly. Now cover the lid and cook until the oil separates and the bhaigan cooks properly. Check the spice levels and adjust  . Finally garnish with cilantro.

Achari chicken murgh

Ingredients:-

Chicken - 2 lb
Onion - 2 medium chopped finely
Tomatoes - 3 medium (make into puree)
Snauf / somp - 1 tsp
Kalonji/onion seeds - 1/2 tsp
Salt to Taste
Ginger garlic paste - 1 tbsp
Yogurt/curd - 3/4 cup
Green chili - 3 slit
Achari chicken powder - 1/2 packet (it includes everything in it)
Oil - 2-3 tbsp


Procedure:-

First take a wok and add oil and once it is hot add the green chili, snauf, onion seeds or you can also skip snauf and onion seeds and saute a min and add the onions once it turns into brown add ginger garlic paste and fry for one more min then add the chicken and fry for 5 min by covering the lid. then add the tomato puree and yogurt and mix well and cover the lid and cook for 15 min until the raw smell tomatoes disappear. now add the achari chicken masala mix and mix well and again cover the lid and cook for 5 more min taste it and check the levels of spice and if want add some more  and garnish with cilantro.

serve with roti or rice....

Spring onion patties(ulli kadala achulu)

Ingredients:-

Spring onions- 1 bunch ( clean and chop them finely)
Red chili - 2 ( mine are spicy so I added 2 if u want add 1 more)
Onions - if small 2 if medium size 1 1/2
Sesame seeds(nuvulu) -  1/2 cup
Rice - 1 cup ( soak the rice for at least 1-2 hours)
Salt to taste
Turmeric - 1/4 tbsp

Procedure:-

Take all the ingredients put in blender except the spring onions and spices and blend them into a coarse paste not fine . Then add the salt and turmeric powder and spring onions and mix well. Now take a pan spread oil and make them like thin patties and place them on the pan and fry both the sides until brown color and crispy. Cook them in a low flame or else they will burn outer part and the inner part may remain raw. They are ready serve them as a snack or with rice. They are yum if u eat them hot.

Tiramisu(Italian dessert)

Ingredients:-

Lady finger biscuits - 1 pack or vanilla sponge cake
Mascarpone cheese - 1/2 cup
whipped cream made with heavy cream - 1 cup
powdered sugar - 1/2 cup
Instant coffee powder- 1 1/2 to 2 tbsp
Hot water -2 cups
parchment paper or wax paper
cocoa powder - 1tbsp

process of making mascarpone cheese

Heavy cream - 200 ml
lemon juice - 2-3 tbsp
strainer
bowl
muslin cloth or any cotton cloth


Take a pan add heavy cream and let it slightly boil and then add the lime juice and mix it for 2 more min and place a bowl and place the strainer and then the cloth on it and strain this mixture in it and let it cool and then put it in the refrigerator for 24 hours. Then its ready. Or else you can bring it from store

Procedure:-

1-Take a bowl add the whipping cream amd whip it with the electric mixer till it forms like a stiff consistent.  It is ready.

2-now in a bowl take the mascarpone chesse and add powdered sugar and 4 tbsp of coffee mixture and mix well with the cake mixer till it is thick. Don't mix too much it may separate the cheese. Now add the whipping cream to it and just mix it in the folding methid. Dont mix it hard . Handle it gently.

3- First take a wide glass bowl any cake baking pan place the wax paper and place the lady fingers and now in 2 cups of hot water sdd the coffee powder and cool it add this mixture on top of it until they are wet.

 4- Now spread this mascarpone cheese mixture on it evenly then time to spread the lady fingers again. Dip the fingers in coffee syrup and place carefully and again  cheese mixture and spread the cocoa powder on top of it with the help of tea strainer.
 Now put this on the fridge atleast for 2 hours and serve.

Chicken korma

Ingredients:-

Chicken - 1 lb
Coconut - 1/4 cup
Cashews -  14 count
Red chili - 2
Curry leaves - few
Onions - 2 medium finely chopped
Tomato - 1 finely chopped
Cumin seeds - 1 tsp
Cardamoms/ elaichi - 2 count
Cinnamon stick -  1 inch
Water as needed
Salt to taste
Turmeric - 1/4 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Paprika powder - 1 tsp
Oil for making curry
Cilantro for garnishing


Procedure:-

1- first clean the chicken and marinate it by adding salt , ginger garlic paste and turmeric and marinate it for 15 min. Then take a wok add oil n curry leaves and fry the chicken until it oozes out the water cooks properly and keep aside.  Then make the paste of coconut n cashew by adding little by little water and make a fine paste and keep it ready.
2- first take a pan add oil once it is hot add the cumin seeds , cardamom , cinnamon , red chili and sauté then add the onions and salt a pinch and sauté for a min then add the g& g paste fry for 1 more min add the tomatoes and all the dry spices salt , turmeric , coriander powder , chili powder , paprika powder and fry till the oil separates from the masala.

3- Now add the coconut paste mixture and fry until the oil separates and then add the water and close the lid with simmer flame and cook for 5 min.
4- Now add the cooked chicken in the gravy and mix it well and cook in low flame for 15 min by closing the lid. Make sure that you added enough water or else the masala sticks to the bottom. You can the water accordingly how u need the gravy consistency. Finally check the salt n spice levels and garnish with cilantro.. Serve with rice, naan or roti...yummmm

Egg masala curry

Ingredients:-

Eggs - 4 boiled n peeled
onions- 1 finely chopped
Tomatoes - 1 large or 2 medium made into puree
Red chili - 2
Curry leaves - few
coriander powder - 1 tsp
cumin powder - 1 tsp
Snauf - 1 tsp
Paprika powder - 1 tsp
ginger garlic paste - 1 tsp
chili powder - 1/2 tsp
oil as needed to cook
salt to taste
cilantro finelt chopped


Procedure:-

Take a wok add oil then add snauf, red chili n curry leaves and saute for a min. Then add the onions and little salt to cook faster. Then add ginger garlic paste n fry then add the dry spices amd saute for a min or so then add the tomato puree and fry until the oil separates. Now in the mean while peel the eggs and give a slit around the egg so it sucks the gravy well . Now add the water amd close the lid wen it starrs boiling add the eggs and cook in low flame by closing the lid . Now check the salt n spice level and its done. Now garnish with cilantro n serve with rice , roti or dosas.