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Monday, April 29, 2013

Chicken Pakoda

Chicken Pakoda
Chicken pieces - 250 gms
Red chilli powder - 1 and 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger and Garlic paste - 1 and 1/2 tbsp
Vinegar - 1/2 tsp
Salt - 1/2 tsp

Ingredients for pakoda batter
Bengal gram flour / Chickpea flour - 1/4 cup
Rice flour - 1/4 cup
Cooking soda - less than 1/4 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Chopped curry leaves
Salt - 1/4 tsp
Water required
Oil to deep fry

Chicken Pakora
Mix chicken pieces with red chilli powder, turmeric powder, ginger - garlic paste, vinegar and salt, mix well and marinade chicken pieces for 1 hour.
To the marinated chicken pieces add bengal gram flour, rice flour, cooking soda, red chilli powder, turmeric powder, chopped curry leaves and salt. If required sprinkle little water, mix well until thick batter is coated on chicken pieces. Deep fry chicken pakoda in hot oil till golden brown and crispy.
Crispy chicken fritters

Friday, April 26, 2013

Aloo Masala Sandwich

Aloo Masala Sandwich

Sandwich Bread
Finely chopped onion
Finely Chopped tomato
Finely Chopped green chilli
Finely Chopped coriander leaves
Aloo bhujiya or Sev
Potato Sandwich

Spread butter on a slice of bread on both sides. Toast the bread on hot tawa until crispy. On one side of toasted bread spread a tsp of green chutney. Slightly smash aloo tikki and place on top of green chutney. Sprinkle some chopped onion, chopped tomato, chopped green chilli, chopped coriander and sev. Cover with another toasted bread slice and serve.
Indian Bread Sandwich

Saturday, April 20, 2013

Paneer Kathi Roll

Paneer Kathi Roll
Romali Roti / Pulkas- 6 nos
Paneer- 250 gms
Capsicum large sliced- 1 no
Onion medium sliced- 1 + 1 nos
Red chilly powder- 2 tsp
Shahi masala powder- 1 tsp
Ajinomoto- 1/4 tsp
Tomato sauce- 2 tsp
Kasoori methi crushed- 1/4 tsp
Salt to taste
Oil- 4 tbsp / Butter- 2 tbsp
Coriander leaves- few tbsp
Paneer Masala

How to prepare stuffing
Heat oil in a pan when hot add 1 no slices onion and fry for few mins. Reduce pan heat, add red chilli powder, shahi korma powder, ajinomoto, tomato sauce, kasoori methi and saute on low heat for 2 mins. Now add paneer, required salt and 2 tbsp water, stir well until masala well coated on paneer pieces. Next add sliced onion and capsicum, increase pan heat and stir well without breaking paneer pieces. Finally add chopped coriander leaves, toss well and remove paneer stuffing from heat.

To assemble
Spread romali roti or pulka on kitchen counter. If using romali roti fold it into half. Place a spoonful of paneer stuffing in the middle of roti, fold the bottom and sides of roti and roll it into cylinder keeping the stuffing secure. Wrap it with a foil papper or butter papper and serve hot.
Paneer Roll

Monday, April 15, 2013

Hummus Recipe - How to Make Hummus

Kabuli Channa / Chickpeas - 1 cup
Garlic cloves - 4 nos
Olive oil - 3 tbsp
Thick curd - 3 tbsp
Lemon juice - 1 tbsp
Sesame seeds - 1 tsp
Salt and Red Chilli powder to taste
Soak kabuli channa in water overnight. Next day drain soaked channa and pressure cook until soft and tender. Allow to cool until channa reaches room temperature.
Place curd in a fine strainer, reserve thick curd and discard any water is found.
In a mixer blender add cooked channa, garlic cloves, olive oil, strained thick curd, lemon juice, sesame seeds, required salt and red chilli powder. 
Run the mixer until channa is ground to creamy and smooth paste.
Remove hummus to a bowl, make small well in the center and pour 1 tsp olive oil in it or sprinkle little chilli powder on top.
Serve with warm pita chips or with crackers or with thickly cut vegetables.

Wednesday, April 10, 2013

Mutton Potato Fry

Urulai Kizhangu Mutton Varuval
Potato Mutton Fry
Potato Large - 2 nos
Mutton with bones - 1/2 kg
Onion medium chopped - 2 nos
Curry leaves - few
Ginger and Garlic paste - 1 and 1/4 tbsp
Red Chilli powder - 1 and 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Water - 1/4 cup
Oil - 3 tbsp
Urulai kizhangu Mutton Varuval
Peel the potato skin, chop into cubes and boil until 3/4th done.
In a pressure pan add mutton pieces, chopped onion, curry leaves, ginger and garlic paste, red chilli powder, turmeric powder and water.
Pressure cook mutton until tender for 15 mins.
Once pan pressure is released, remove the pan lid, add required salt, par boiled potatoes and oil to the mutton gravy and mix well. 
Keep pan on high heat and cook until the gravy dries up. 
Fry the mutton pieces on medium heat without breaking the potatoes until the oil separates on the sides of pan.
Serve hot mutton potato fry with steamed rice or with chapati.
Aloo Mutton Fry