Chicken Kabaabs V1.0

To all my non veg friends, who were unhappy seeing me post only veg recipes. I prepare 5 variations of chicken kabaabs. Will post all of them as and when i prepare:)

Chicken dishes are quite common at my place. Atleast weekly twice:p. Goutam loves having these  kabaabs with rasam.

 Ingredients :

Chicken Pieces: 1/2 kg
Ginger garlic paste : 1 tsp
Eggs: 2
Corn flour : 3 tsp
Chilli powder : 3 tsp (I like it spicy)
A pinch of red food colour
Turmeric powder : 1 tsp
Curd : 3 tsp

Method:

Wash the chicken thouroghly and strain all the water out.
Add curd, turmeric powder and salt. Mix well. Let this rest in fridge for 1 hr.Curd acts as meat tenderiser.


After an hour remove the mixture, strain all the excess water let out by curd.

Now add the rest of the ingredients and mix well. Now keep this in fridge for 2 hrs.

 

Heat oil in kadai on medium flame and deep fry chicken pieces.

Yummy Kaababs are ready.

Happy Snacking:)

Bhindi Crispies

What do i say about this yummy snack ... U cant stop having this. This is so crispy.Even tho this is a fried dish, it consumes less oil and can also be baked in oven.

Ingredients:

Okra/ Lady's Finger : 1/2 kg
Ajwain: 1 tsp
Salt as per your taste
Gram flour : 5 Tbsp
Vinegar : 2 tsp
A pinch of soda
Oil for deep fry

Method:

Wash Bhindi thoroughly and let it dry. Put this on papaer and wipe it with dry cloth.
Cut them vertically and remove the seeds.

Cut the Bhindi vertically very thin.

In a large bowl, mix all the ingredients well.
Deep fry in oil and serve hot with Ketch up.

Happy Snacking:)

Punugulu (Tea time snack with idli batter)

Yes, you guys heard me right. This delicious tea time fried snacks are prepared using idli batter.I and Goutam had tasted this in Andhra Pradesh. Was surprised to hear these were made from idli batter.

Tried this as soon as I was back in Bangalore. This was an instant hit. Again this recipe is easy, fast and yummilicious.

Ingredients for Idli Batter:

Idli Rice : 2 cup

Urad Dhal: 1 cup

Ingredients for Punugulu

Finely chopped onion: 1 cup

Finely chopped green chillies: 4 tsp

Finely chopped curry leaves, coriander leaves

Finely chopped coconut : 3 tsp

Salt as per taste

Oil for deep frying

Eno or Soda( I use Eno instead of soda) : pinch

Method for Idli Batter:

Soak urad dhal and rice separately. I usually soak them around 9 AM while leaving for office and grind them when I am back around 7PM.

Grind urad dhal to fine paste and then add rice and grind to fine paste.

Don’t add lot of water while grinding, it should be of thick consistency.

Take them out to a big bowl. If planning for idli, leave it to ferment overnight.

Method for punugulu:

Punugulu can be made as soon as it is idli batter is grinded, this doesnt require batter to be fermented.

There is always punugulu on high demand when I grind idli batter at home :)

Take 3 cup of idli batter, mix  onion, chilli, curry leaves, coriander leaves, eno , salt and chopped coconut. Mix well.

Deep fry them in oil and enjoy with onion chutney or coconut chutney or ketch up.

Happy Snacking:)

Egg Pakoda with a twist

I love eggs, give me eggs in any form i love it:). I never say no to eggs and chicken. Hihihi.
My liking for eggs have made me try lot of new stuff and below is one of super tasty trials,

Ingredients:

Boiled Egg : 3
Onions smally chopped: 1 small cup
Coriander leaves and curry leaves : small chopped
Ginger & garlic paste - 1tsp
Green chilli paste - 1tsp
Garam masala powder : 1 tsp
Grated cheese: 2 tbsp
Salt to taste

Oil to saute : 2 tsp

To Deep fry :
Gram flour : 1 cup
Ajwain : 1/2 tsp
Chilli powder: 1 tsp
Salt to taste
Soda: pinch

Oil to fry

Method:

Cut the egg in to 2 halves and separate the egg yolks. Egg yolks will be used as filling.
In a Kadai, heat oil. add ginger garlic and fry them well.
Add green chilli paste, onion, curry leaves, garam masala, salt and fry well
Smash the egg yolk in the kadai and mix well. Switch off the stove and add grated cheese and chopped coriander leaves.

Make small balls of this mixture and place them in the center of the egg white.

To deep fry egg pakoda:

Mix gram flour, water, salt, ajwain, chilli powder, soda to a medium paste.
Heat oil in a kadai. Oil should be medium hot.

Lower the gas stove and dip the egg in the gram flour mixture and deep fry.

Caution:
Be careful while frying eggs. Always deep fry egg pakoda on low flame. There are chances of egg pakodas bursting.

Can be served with Mayo or Ketchup.


Happy Snacking:)

Samosa

These Samosa's are quickly done and mouth watering . No one can just eat one.
My hubby doesn't like aloo. I was forced to come up with different variations :p

My neighbour was getting married and there was haldi function arranged in the apartment. She wanted to have these samosa's. Had to prepare nearly 60 samosas with 2 different variations. (Onion fry & green gram)

Used Samosa Patti sheets for preparing them. They are fast, crispy and stay crispy for longer time.

Ingredients :

Green Gram : 1 cup
Green Chillies paste: 1 tsp
Jeera - 1/2 tsp
Curry leaves
Coriander leaves
Salt
Onions -1 cup finely chopped
Coriander powder:1/2 tsp
Ginger Garlic Paste


Method

1. Defrost the pastry sheet.Keep it aside
2. Cook green gram with salt. cook it until its soft. I keep it for 4 whistles in pressure cooker.
3. Heat oil in kadai, Add Jeera, chilli paste. Fry for a min. Add curry leaves, onions and fry till its golden brown in color.
4. Add ginger garlic paste, coriander powder and green gram . Mix well. 
5. Remove from gas and add chopped coriander leaves. Let it cool down.

For Preparing Samosas:

Take the Samosa patty sheets, make a cone shape. Fill the mixture (don't add too much ). Seal the patti using slight water.

Heat oil in a kadai and deep fry them. 

Enjoy with Coriander Mint Chutney.

Happy Snacking:)

Non Veg variations will be shared in different link.

Eggless Brownies

I started baking for my son who loves cakes. Never wanted to give him outside cakes. Hence, started this trial and error journey. 

This Brownie  recipe is adapted from Gayatricookspot.  Always i had challenge with Eggless baking .. As the consistency used to be never right. But this recipe is awesome. All thanks to Gayatri mam.
Made minor changes to her recipe.

Ingredients :

Wheat Flour - 1/2 cup
Maida - 1/2 cup
Baking powder - 1/2 tsp

Baking Soda-1/2 tsp

Coffee Powder-1 tsp

Sugar-3/4 cup

Cocoa Powder-1/4 cup

Curd-1/4 cup

Oil-1/4 cup

Vanilla Essence-1 tsp

Milk-1/2 cup

Cashews, pistachios, almond - Finely chopped

Method:

Pre  heat the oven to 160 C. I used a small baking dish to bake this brownie.

Sieve twice Wheat flour,Maida,baking powder, baking soda,cocoa powder.

Add powdered sugar and instant coffee powder.

In another bowl whisk oil,milk,curd and vanilla essence.

Add all the dry ingredients and fold it well.

Grease the tray with oil and line up with butter paper. Pour this mixture in the baking dish.

Top it with almonds, pistachios, cashews.(adding more gives heavenly taste)

Bake it at 160 C for 35 mins. (I used to bake at 180 C in my old Onida oven). 

Let it cool. Slice in between and add whipped cream . Else can be served with Hot chocolate  with ice cream.

Happy Baking:)

Mavinakayi Thokku (Raw Mango Chutney)

Mavinakayi Thokku (Raw Mango Chutney)

The only one thing i love about summer is for Mango season. I would LOVE to prepare variety of dishes with the raw mango, ...will be sharing some of the recipes in my upcoming blogs.

Raw Mango Thokku is one which makes everyone at my place go drooling. This goes well with hot rice, chapathi, curd rice etc.

Try this wonderful recipe passed on from ages and let me know how you liked it.

Ingredients :

Raw Mango : 4
Mustard : 1.5 tsp
Fenugreek : 0.5 tsp
Chilli Powder: 2 tsp
Asafoetida : 2 pinch
Salt as per your taste
Curry leaves :
Oil : 5 Tbsp


Method:

Peel the mango skin and grate it finely. Make sure you don't grate the seeds, otherwise it will lead to bitterness.

On a frying pan or Kadai, dry roast 1 tsp mustard and half tsp fenugreek seeds separately. Let it cool . Grind them to fine powder.

In a separate bowl, Mix Grated mango, Fenugreek,mustard powder with chilli powder and salt.

Put them back to the grinding jar and grind them for just 30 secs.The intention is to ensure the the chutney is homogeneous. (DONT make it a fine paste)

Heat oil in a pan, add mustard, curry leaves, asafoetida, grated mango chutney and mix well.

Store in air tight container. If refrigerated properly, can be stored upto a month.

Keep cooking:)