Recipes | 24x7 Fun Online

Showing posts with label Recipes. Show all posts

Showing posts with label Recipes. Show all posts

How to make Yummy Pizza without a Oven or Griller

Yummy homemade Pizza cooked on stovetop and ready in minutes. No need for an oven or a grill...

Ingredients: For 2 pizzas
pizza base 2 ( i used ready made ones)
2 cheese cubes
2 medium size tomatoes
1 medium size onion
1 small capsicum
1/2 tsp ginger garlic paste
pinch of cumin seeds
1 tsp chili powder
4 tsp tomato sauce
salt to taste
oil to cook
butter as required
coriander leaves (optional)

Method:

Cut tomatoes , onion and capsicum into very small pieces
Heat oil in a kadai , Add cumin seeds and onion.
When onion is little pink , add ginger garlic paste
cook it onion is little brown
Now add cut tomatoes and capsicum , chili powder and cook it till they are really soft.
Add tomato sauce. cook this masala for 10 to 15 mins on a low flame , (make sure its dry and no tomato water is there.) when it starts leaving oil , its ready
You can add little butter to this masala if you feel like
Add few coriander leaves (optional)
Now apply little butter on the pizza base , it should be on the bottom side which will be placed on tawa, so that it does not stick.
Now spread the masala on the on the pizza , sprinkle cheese and as shown in the below image cover it with the lid. cook it for 4 to 5 mins.
Keep checking the pizza bottom to make sure its not burning or sticking.
Ready to serve

Tip:

You can add many other vegetables to it.
You can add green chili sauce instead of red chili powder

Source: spicytangy

Handi Biryani Recipe

Handi Biryani
Cooking Time: 50-60 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg

Ingredients

• Rice,soaked and drained 1 1/2 cups
• Carrot,cut into ½ inch cubes 1 medium
• French beans,cut into ½ inch cubes 10-15
• Cauliflower,cut into florets 1/4 medium
• Green peas 1/2 cup
• Green cardamoms 2-3
• Black cardamom 1
• Clove 2-3
• Cinnamon 1 inch stick
• Bay leaf 1
• Salt to taste
• Oil 2 tablespoons
• Caraway seed (shahi jeera) powder 1/2 teaspoon
• Onion ,chopped 1 medium
• Green chillies,chopped 4-5
• Ginger paste 1/2 tablespoon
• Garlic paste 1/2 tablespoon
• Turmeric powder 1 teaspoon
• Coriander powder 1 tablespoon
• Red chilli powder 1 teaspoon
• Tomato,chopped 2 medium
• Yogurt 3/4 cup
• Saffron (kesar) few strands
• Kewra water a few drops
• Fried onions 1 cup
• Fresh mint leaves a few sprigs
• Fresh coriander leaves a few sprigs
• Ginger,cut into thin strips 1 inch piece
• Ghee 2 tablespoons
• Garam masala powder 1/2 teaspoon

Method

Cook the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain and set aside. Mix together the carrot, French beans, cauliflower and salt and boil in three cups water till three-fourth done. Add the peas and cook for a couple of minutes. Drain and refresh under cold running water. Set aside. Heat two tablespoons of oil in a non stick pan and add the caraway seeds. When they begin to change colour, add the onion and sauté until golden brown. Add the green chillies, ginger paste and garlic paste and stir. Add a little water so that the mixture does not burn. Add the turmeric powder, coriander powder, red chilli powder and mix well. Add the tomatoes and cook they are soft. Add half the yogurt and salt and mix well. Add the boiled vegetables and mix well. Mix the saffron in kewra water. In a handi, arrange a layer of the vegetables and top it with a layer of rice. Sprinkle fried onions and a little salt. Sprinkle torn mint leaves, torn coriander leaves, ginger strips, a little saffron-kewra water and ghee. Spread another layer of vegetables, rice, fried onions, torn mint, torn coriander, ginger strips, saffron-kewra water and ghee. Sprinkle garam masala powder and the remaining yogurt. Cover and place over a hot tawa. Cook for fifteen to twenty minutes. Serve hot with a raita.

Coconut Khara Kozhambu Recepie

Coconut Khara Kozhambu
Brinjal preparation with the flavour of coconut

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg

Ingredients

• Baby brinjals 12-15
• Sambhar onions 12-15
• Sesame oil (til oil) 6 tablespoons
• Salt to taste
• Asafoetida 1/4 teaspoon
• Mustard seeds 1/2 teaspoon
• Split black gram skinless (dhuli urad dal)   1 teaspoon
• Curry leaves 10-12
• Onion ,sliced 1 medium
• Tamarind pulp 1 1/2 tablespoons

• FOR MASALA PASTE

• Split Bengal gram (chana dal) 2 teaspoons
• Dried red chillies 6
• Coriander seeds   1 tablespoon
• Green cardamoms 4
• Cloves   4
• Cinnamon 1 inch stick
• Poppy seeds (khuskhus/posto) 1 tablespoon
• Coconut,scraped 1/2 cup

Method

Slit brinjals into four without cutting through and keeping the stem intact. Heat two tablespoons til oil in a non-stick kadai. Ad the brinjals and sambhar onions and sauté till lightly browned. Add a little salt, cover and cook. Heat two tablespoons oil in a non-stick pan. Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant. Add coconut and sauté till the coconut is lightly browned. Cool and grind to a smooth paste. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned. Add curry leaves and onion and sauté till fragrant. Add the masala paste and sauté for two minutes. Add the brinjals and sambhar onions and salt. Add one cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till the brinjals are cooked. Serve hot.

Vegetable Makhanwala Recepie

Vegetable Makhanwala
Vegetables cooked in creamy gravy.

Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg

Ingredients

• Cauliflower,cut into florets 1/2 medium
• Turmeric powder 1/4 teaspoon
• Green peas,shelled 1/2 cup
• French beans,chopped 4
• Carrots,chopped 2 medium
• Corn corb,thinly sliced 1 medium
• Baby potatoes,peeled 4
• Curry leaves 4-5
• Green capsicum,chopped 1 medium
• Button mushrooms 8
• Butter 3 1/2 tablespoons
• Oil 2 tablespoons
• Cumin seeds 1/2 teaspoon
• Garlic,chopped 5-6 cloves
• Onion seeds (kalonji) 1/8 teaspoon
• Salt to taste
• Whole dry red chillies,broken 4
• Red chilli paste 1/2 teaspoon
• Tomato ketchup 1 tablespoon
• Tomato puree ,boiled 1 cup
• Cottage cheese (paneer) 100 grams
• Fresh cream 1/2 cup
• Kasoori methi 1 tablespoon
• Fresh coriander leaves a few sprigs
• Cashewnuts,crushed 10
• Almonds,crushed 10

Method

Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.

Crisp Chicken Wings Recipe

Crisp Chicken Wings
Oriental style chicken wings in spicy marinade, twice fried

SERVINGS : 6
COOK TIME : 1 HOUR 20 MINS

INGREDIENTS

6 chicken wings-pricked in 2-3 places

1 egg-slightly beaten

1 cup cornstarch / cornflour

1 tsp garlic paste

1 tsp ginger paste

1 tsp salt

oil for deep-frying

METHOD:

1. Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are `coated' with the batter.

2. Leave thus about 1 an hour.

3. Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through.

4. Drain on absorbent paper.

5. Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.

Roasted Broccoli and Blue Cheese Panini

Roasted Broccoli and Blue Cheese Panini
Brushed with chilli oil, bread slices are stuffed with a succulent broccoli filling and grilled, served with a zesty spring onion relish.

COOK TIME : 1 HOUR

INGREDIENTS

2 small broccolis cut into florets

3 spring onions, cut into half, lengthwise

3 tsp of chilli oil

2 tsp of a ready-made relish (made up of gherkins, sweet cucumber, sugar, vinegar &bell peppers)

2 heaped tbsp of eggless mayonnaise

60-70 gms of blue cheese

2-3 stalks of garlic chives, finely chopped

3-4 marinated green olives with their marinating olive oil

4-5 cherry tomatoes, cut into half

2-3 fresh basil leaves

½ tsp balsamic vinegar

4-6 marinated olives

2 slices of multigrain bread

Salt to taste

Cracked black pepper to season

METHOD:

1. Arrange the broccoli florets on a baking dish and season them with salt and cracked black pepper.

2. Drizzle 1 tbsp of pickling oil from the marinated olives over the seasoned broccoli and mix them well.

3. Roast them in the oven at 200-225 degrees Celsius for 8-9 minutes.

4. Remove from the oven and keep it aside to cool.

5. Season the spring onions with salt and cracked black pepper and put them onto the grill.

6. Keep turning the spring onions and keep basting them with chilli oil.

7. Once the spring onions are lightly charred, take them off the grill and keep them aside to cool.

8. To make the filling, mix together, the readymade relish with eggless mayonnaise in a bowl.

9. Then crumble blue cheese into the filling mixture, add chopped garlic chives and mix them well.

10. Next, roughly tear in the roasted broccoli into the filling and mix well till the broccoli is evenly coated.

11. Brush the slices of bread with chilli oil and spread the broccoli filling between the 2 slices of the bread.

12. Brush the top and bottom of the bread slices with a little more chilli oil and grill the sandwich evenly on both the sides.

13. To make a spring onion relish, mix together marinated green olives, halved cherry tomatoes, cracked black pepper, basil leaves, a dash of balsamic vinegar, olive oil and the grilled spring onions.

14. Serve the sandwich with the grilled spring onion relish, cherry tomatoes and marinated olives.

Spicy Ginger Chicken Curry Recipe

Spicy Ginger Chicken Curry
Fiery chicken with whole red chillies and ginger

SERVINGS : 8
COOK TIME : 30 MINS

INGREDIENTS

1 kg chicken-cut into pieces

2 tbsp ghee

3-4 sabut lal mirch

1 tbsp ginger paste

2 tbsp onion paste

2 tbsp ginger-shredded fine

1 tbsp coriander seeds-roasted and powdered

6 cloves-roasted and powdered

1/2tsp cinnamon-broken

2 tsp salt

ginger juliennes to garnish

METHOD:

Marinate the chicken in the ginger and onion paste for half an hour.

Heat the ghee and add the red chillies.

When they darken a bit, add the chicken and turn around over high heat, till opaque.

Lower the heat and add the shredded ginger, powdered masala, and salt.

Add a cup and a half of water (depending on how much gravy you want).

Bring to a boil, then simmer, covered till chicken is tender.

Serve hot garnished with the ginger.

Chinese Spring Roll Recipe

Vegetable Spring Rolls

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• Spring roll wrappers 10
• Onion ,thinly sliced 1 medium
• Spring onions,thinly sliced 2
• Carrots,cut into thin strips 2 medium
• Green capsicum,cut into thin strips 1 medium
• Cabbage,finely shredded 1/2 small
• Oil 2 tablespons + for deep-frying
• Salt to taste
• White pepper powder 1/4 teaspoon
• Soya sauce 1 tablespoon
• Bean sprouts 3/4 cup
• Spring onion greens,chopped 2 stalks
• Cornflour/ corn starch 1 tablespoon

Method

To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.
Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Cut into smaller pieces and serve.

ANDHRA CHILLI CHICKEN

ANDHRA CHILLI CHICKEN

A shallow-fried spicy chicken dish from Andhra Pradesh.
Preparation Time : 4- 5 hours
Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS :

Chicken 1 medium
Salt to taste
Lemon juice 4 tablespoons
Ginger 2 inch piece
Garlic 6-8 cloves
Curry leaves 8-10 leaves
Whole dry red chillies 8-10
Rice 2 tablespoons
Yogurt 1/2 cup
Oil 1/4 cup
Refined flour (maida) 1/4 cup
Fresh coriander leaves, chopped 2 tablespoons

METHOD :

Cut chicken into four pieces - two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces. Apply salt and two tablespoons of lemon juice and keep aside. Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice. Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain. Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve hot.

Chilli Chicken

Ingredients :

500 gms - boneless chicken
200 gms - onion
10 gms - ginger
5 big - green chillies
1 cup - oil
1 tsp - Soya sauce
2 tsp - Tomato sauce
1 tsp - green chilli sauce
1 small - capsicum
Little - china salt
1 tsp - vinegar
Salt - to taste
2 - Eggs
1/2 cup - corn flour

Method :

1. Mix the chicken small pieces with salt, china salt, 1 tea spoon vinegar and 1 tea spoon soya sauce.
2. Let it marinate for one hour.
3. Then cut the onions into small pieces and pill the ginger and mash it.
4. Cut the capsicum into small pieces and keep it separate.
5. Cut the green chillies in its middle and keep it aside.
6. Break the egg in a small utensil and mix corn flour to it and add little water and salt to make the batter.
7. Heat the oil in a kadai or frying pan.
8. Take out the chicken pieces one by one and deep it inside the batter and soft fry it in the oil.
9. Put the Green chillies in the oil and then add onions and fry for sometime till the onion becomes soft and not red.
10. Then add mashed ginger and fry for sometime till you get the smell of mixed ginger and onion.
11. Then add capsicum to it and fry. Then add chilli sauce and of tomato sauce to it.
Mix the fried chicken and mix it thoroughly.
12. Add salt for taste and let it come to a boil

Serve with mixed fried rice or Noodles.

ALOO CHAAT DILLI STYLE

ALOO CHAAT DILLI STYLE :

Crisp fried potatoes tossed with spicy masala

Preparation Time : 10 minutes

Cooking Time : 10 minutes

INGREDIENTS :

Potatoes, cubed 1/2 inch - 3 large

Lemon juice - 3 teaspoons

Salt - to taste

Ginger,cut into thin strips - 1 inch piece

Oil - to deep fry

Onion , chopped - 1 large

Chaat masala - 1/2 teaspoon

Red chilli powder - 1/2 teaspoon

Cumin powder - 1/4 teaspoon

Green chillies, chopped - 2

Fresh corianderleaves,chopped - 3 tablespoons

METHOD :

Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

SPRING ROLL

SPRING ROLL :

Ingredients:
Cover :
All purpose flour (Maida) - 250 gms
Egg - 1
Salt - to taste
Water - to make batter

Filling :
  Carrots Grated - 2- 3
  1 cup leeks shredded and well washed (white section only)(optional)
  Ginger Minced - 1/2 tsp
Garlic Minced - 1/2 tsp
Cabbage Shredded - 100 gms
Mushrooms Chopped - 50gms
  Sprouted Beans - 75 gms
  Green Chilies Chopped - 3
  Salt - to taste
  Soya Sauce - 2 tbsp
  White Pepper Powder - 1/2 tbsp

How to make spring roll :
Sift the flour and add salt, egg and water and make a smooth batter.
Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.

Gongura Pachadi * Andhra Style *

Gongura Pachadi :
~~~~~~~~~~~~~~~~
Ingredients:

Gongura leaves - 2 cups (around 250 Gms)

Tamarind juice - 2 tsp
Salt (Crystal salt will be preferable) - 1 tsp
Oil - 1 tsp
oinion - 1 (cut into small pieces)
onion diced - 1 cup big
red chillies - 20 pieces
dhania - 1 tsp
urad dhal - 2 tbsp
seasame seeds - 1 tbsp
cumin seed - 1/2 tbsp

Make powder with the following (After Frying in Oil)
****************************************************
Red chillies
dhania
urad dhal
seasame seeds
cumin seed

Method:
*******
1.Wash gongura leaves,
2.Take some oil in a Pan and fry those leaves.
3.Keep lid on the pan,
4.Let it be for a while in a medium flame
5.Take some tamarind juice and Add it to that mix
6.pound the cooked leaves(with a pestle)
7.add 1/4 tbsp sugar, salt, all powdered ingredients and till every thing blends well
8.Add onions
9.Add 1 cup (150 ml) of boiled water

Now gonkura pachadi is ready to serve

Mushroom 65

Mushroom 65

Ingredients:-

1. Mushroom 10 (cut into 4 pieces)

2. All purpose Flour 1/4 cup

3. Corn Flour 2 Tbsp

4. Ginger Garlic paste 1Tsp

5. chili Pwd 1Tsp

6. Color Pwd 1 pinch

7. Salt to Taste.

8.oil for fry

Procedure:-

1. In a bowl mix all purpose flour, corn flour, chili pwd, ginger garlic paste, color pwd and salt and water to make a thick batter .

2. Dip the mushroom in the batter , deep fry in the oil.

3. Server hot with the onion...........

Chicken Samosas

Chicken Samosas

Ingredients:
Dough:
4cup   Purefoods Baron All-Purpose Flour
1cup   Dari Crème Buttermilk Margarine
½tsp   chopped toasted cumin seeds
1tsp   salt
1 ½cup warm water

Filling:
¼cup   Magnolia Gold Butter
¼cup   chopped onions
1Tbsp   minced garlic
1Tbsp   chopped ginger
1cup potatoes, cut into small cubes
½cup frozen mixed vegetables
1/4kilo Magnolia Chicken Station, Chicken Breast fillet, boiled and cubed
1Tbsp curry powder
1tsp chili powder
salt to taste
2Tbsp wansoy, chopped
Magnolia Nutri-oil for deep frying

Procedure:
Rub flour and soft margarine in a large bowl. Add cumin seeds, salt and warm water a little at a time to form a ball. Lightly knead to form soft, pliable dough. Do not over knead. Wrap dough with Glad Cling Wrap and set aside for 1 hour at room temperature.

For the filling, melt butter in a sauce pan and sauté onions, garlic and ginger for 2 minutes over medium heat. Add in potatoes and frozen mixed vegetables and let cook for a few minutes. Add chicken, curry powder, chili powder and salt. Cover sauce pan and cook until sauce thickens. Turn off heat and add wansoy. Let filling cool.

Roll out dough into a sheet. Using a 4-inch diameter round cutter, cut dough into 20 flat rounds. Put a tablespoon of filling on the center. Gather the edges and make a triangle shape. Pinch the edges to seal.

Deep fry samosas and cook until golden brown. Remove and drain in paper towels. Serve hot.

Chicken 65

Ingredients:
chicken - 1/2 lb cubed to pieces
cornflour - 1 or 2 tbsp
chilli powder - 2 tsp
dhania powder - 1 tsp
tumeric powder - 1/2 tsp
ginger garlic paste - 2 tsp
curd - 1 spoon
white vinegar - 1 tsp
monosodium glutamate - 1/2 tsp
red colour - 2 pinches
salt - to taste

Method

Wash the chicken pieces well in water and take in a bowl.
Add vinegar and mix well.
Then add chilli powder and mix well.
Add the monosodium glutamate now and mix well.
Then add the color powder and mix well.
Then add ginger garlic paste, tumeric powder, dhania powder, curd and salt.
It is important to add each ingredient one by one and mix well before the other ingredient is added as doing this will ensure that every ingredient is well mixed with every chicken piece.
Finally sprinkle the cornflour on the chicken and mix well.
A tbsp of water can be added if needed but usually not needed.
Mix well and refrigerate for 3-4 hrs.
Heat oil, add a small bit of the masala in the chicken to test and if the masala immediately pops up on the oil, it means the oil is ready for frying.
Add the chiken pieces 5-6 at a time and take out when nice red and fried.
It may take 5-7 mins if the oil is perfect hot.
Garnish with sliced onions, tomatoes and lemon wedges.

GOBI MANCHURIAN

GOBI MANCHURIAN :

Ingredients :
Medium Gobhi (Cauliflower) - 1
Flour (Maida) - 3/4 cup
Corn Flour - 1 tbsp
Salt - to taste
Chopped green chili - 1
Garlic Paste - 11/2 tbsp
Ginger Paste - 11/2 tbsp
Finely Chopped Onions - 1 cup
Finely Chopped Coriander Leaves
Ajinomoto - 1/4th tsp
  Soya Sauce - 2 tbsp
  Tomato Ketchup - 2-3 tbsp
  Oil - 2 tbsp

Preparation of Gobhi manchurian :
Make a paste of maida, corn flour and salt using water.
Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

ALOO KE GARLAY - ROYAL HYDERABADI COOKING

ALOO KE GARLAY - ROYAL HYDERABADI COOKING :
Crispy and crunchy potato starter from Hyderabad

Preparation Time : 15-20 minutes
Cooking Time : 25-30 minutes

INGREDIENTS :
Potatoes, boiled and mashed - 6 medium
Gram flour (besan) - 1 cup + 3 tablespoons
Salt - to taste
Red chilli powder - 1/4 teaspoon
Oil - 2 tablespoons + to deep fry
Onion , chopped - 1 medium
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Turmeric powder - a pinch
Fresh corianderleaves,chopped - 2 tablespoons
Green chillies, chopped - 2
Lemon juice - 1 tablespoon
Cornflour/ corn starch - 3 tablespoons
Baking powder - a pinch

METHOD :

Mix together one cup of gram flour, salt and half of the red chilli powder in a bowl. Add sufficient water and knead into a soft dough. Heat sufficient oil in a kadai. Take one tablespoon of the dough and shape into a ball and deep fry till golden. Similarly use up all the dough. Drain and place on an absorbent paper and set aside. Heat two tablespoons of oil in a pan. Add onion and sauté till light golden. Add ginger paste, garlic paste, turmeric powder, remaining red chilli powder and salt. Sauté for a minute and add potatoes. Mix well and remove from heat. Set aside to cool.

Pound the fried gram flour balls coarsely. Add them to the potato mixture along with coriander leaves, mint leaves, green chillies and lemon juice. Shape them into balls. Mix three tablespoons gram flour, three tablespoons cornflour, baking powder and sufficient water to make a medium thin batter. Heat sufficient oil in a kadai. Dip the potato balls in the batter and deep-fry, a few at a time, till golden. Drain and place them on an absorbent paper. Serve hot.

Mushroom Biryani

Mushroom Biryani :
~~~~~~~~~~~~~~~~

Ingredients:

Rice - 1 cup

button mushrooms - 1 cup
onion - 1 (chopped)
cloves - 1
cardamoms - 1
bay leaves - 2
black pepper - 4
garam masala - 1 tsp
cummin seeds - 1/2 tsp
grated cabbage - 1/2 cup
cashewnuts - 4 (make it into pieces)
oil - 2 tbsp
water - Approx 2 cups
Salt - to taste

Method:

*******

1. Boil rice till it is half done & keep it aside.
2. Take a pan and pour oil in that and add onion, mushroom and other ingredients and fry them
3. after they fried add masala mix, rice and cook for 10 min .

Hot Hot Mushroom biryani is ready....

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