Chicken Pakora Recipe

How To Make Chicken Pakora


Chicken Pakora is also known as chicken pakodi. This recipe is usually used as a side dish for the rice items; you can also eat this pakora as snacks in the evening times. Chicken pakoras are famous for its spiciness and taste.

Ingredients Required:

Chicken – ¼ kg(boneless and chopped into small pieces)
Gram flour – 1 cup
Corn flour – 1 tablespoon
Rice flour – 1 tablespoon
Red chili powder – ½ tablespoon
Turmeric powder – 1 pinch
Onion – 1 (chopped into small pieces)
Green chilies – 3(sliced)
Curry leaves – 2 bunches
Few coriander leaves
Salt to taste
Garam Masala powder – 1 tablespoon
Ginger – Garlic paste – 1 tablespoon
Red food color – 1 pinch




Preparation Method:

Take a mixing bowl and add boneless chicken to the bowl.
Then add a cup of gram flour, a tablespoon of corn flour and a tablespoon of rice flour into the chicken pieces.
Then add ½ tablespoon of red chili powder, a pinch of turmeric powder, a tablespoon of Garam Masala powder, chopped onions, green chilies, curry leaves and coriander leaves into the pieces.
Now add salt as per taste and mix all the ingredients well.
Then add a tablespoon of ginger – garlic paste into the mixture and mix it well.
Then add water to the food color and then pour the food color into the pieces.
Mix everything well.
Marinate the chicken for about an hour.
Then switch on the stove and heat a pan.
Then pour enough oil to deep fry the pieces and heat it.
After oil gets heated then add chicken pieces one by one in that pan.
Keep turning the chicken pieces side by side so that it cooks on all sides evenly.
Fry the chicken pieces in medium flame until they change to golden brown color.
Using a slotted spoon scoop the fried chicken pieces and places them on a drainer so that it drains the excess oil.
Then keep the drainer containing fried pieces in a bowl.
Then repeat the same process till the rest of the chicken pieces are done.
Finally, transfer the chicken pieces to a serving bowl.
Garnish with coriander leaves and onion rings.

Tasty and crispy chicken pakoras are ready to serve now

Serving suggestion:

Serve this chicken Pakora steaming hot along with side assortment of biryani or with fried rice or you can serve these pakoras as starters.

Note:

Food color is optional.
To make it tastier add few drops of lemon juice to the chicken pakoras.
To increase the spiciness, you can add more green chilies.

Nutrition Facts:

Total fat – 11g
Sodium – 1,005mg
Potassium – 610mg
Total carbs – 22g
Dietary fiber – 3g
Sugars – 9g
Protein – 44g

Kajjikayalu recipe

How To Make Kajjikayalu  


Kajjikayalu is a traditional Andhra sweet which can be prepared during the festival seasons like Sankranti; it may take a lot of time to prepare this delicious dish but tastes awesome. It can be stored for a couple of weeks.

Ingredients:

Maida Flour – 2 cups
Bombay Rava – 1 cup
Sugar – 1 cup
Sesame seeds – ½ cup
Salt – 1 Pinch
Jaggery – 1 cup (Grated)
Oil – For deep frying
Cardamom Powder – 1 Tablespoon
Coconut – 1 cup (Grated)




Preparation Method: 

1. First, take a Kadai and switch on the stove.
2. Let the Kadai get heated and then add 3 tablespoons of oil.
3. Now take a mixing bowl and take 2 cups of Maida into the bowl. Take some quantity of Maida for coating into a small bowl and keep it aside.
4. Then add salt to the mixing bowl and mix it well.
5. Now oil gets heated and then pour that heated oil into the mixing bowl. By adding oil to the Maida flour we get crispy kajjikayalu.
6. Now mix well.
7. Now add little amount of water to the mixing bowl and make it like a chapatti dough. Now let the Maida dough rest for some time.
8. Now take a pan and switch on the stove. After the pan gets heated add ½ cup sesame seeds and let it fry until its flavor comes out and turns into light brown color, and then transfer these sesame seeds to another plate.
9. Now add a cup of Bombay rava into the same pan and fry it until its flavor comes out, and then transfer this fried Bombay rava to another plate.
10. Now add a cup of grated coconut to the same pan and fry it until the water in the coconut gets evaporated. And transfer this coconut to another bowl.
11. Now take a blender and add fried sesame seeds and grind it to a fine powder.

Stuffing Preparation:

Now take a mixing bowl and add fried Bombay rava, sesame seeds powder. By the addition of this sesame seeds powder, the taste of kajjikayalu will be increased.
We can also take fried groundnuts powder instead of sesame seeds powder which also gives more taste.
Now add fried grated coconut to the mixing bowl and 1 cup sugar, 1 cup grated jaggery. By adding both sugar and jaggery stuffing becomes much tastier.
Now also add 1 tablespoon cardamom powder and mix all the ingredients well. And take this stuffing into another bowl.
Now take the Maida dough and make it into small balls.
Now you have to make these small Maida dough balls like a roti by coating it with dry Maida flour. These rotis must be equally kneed all sides not much thinner and not much thicker.
Now take Kajjikayalu mould and cover it with dry maida flour, so that kajjikayalu will easily separate from the mould.
Now take this Maida roti’s into the mould and then add stuffing on the roti in kajjikayalu mould and press it with a spoon so that we can easily make kajjikayalu.
You have to apply water at the edges of the kajiikayalu, so that it will get pressed firmly. Then close the mould and press it, remove the excess roti. You have to press the kajjikayalu very carefully so that it won’t get open in the oil.
Now remove the kajjikayalu from the mould and keep it on a plate. And repeat the same process for remaining dough.
Now take another kadai and switch on the stove and pour enough oil for deep frying. You need more oil for preparing kajjikayalu.
After the oil gets heated, drop each kajjikayalu carefully. Take care while dropping these kajjikayalu into oil, so that it does not open.
Fry these kajjikayalu until it turns into golden brown. Scoop them out with a slotted spoon in order to drain the excess oil.
Repeat the same process for all the kajjikayalu.
Then transfer the fried kajjikayalu into a serving bowl.

Tasty and delicious homemade kajjikayalu are ready to serve now.

Note:

This kajjikayalu can be stored in an airtight container in cool and dry places.
Adjust the sugar and jaggery to suit your taste.

Nutrition facts:

Total fat – 2g
Total carbs – 16g
Protein – 1g


Jeera Rice Recipe

How To Make Jeera Rice Recipe


Jeera rice is one of the most commonly ordered flavored rice dish in an Indian restaurant. It is prepared with basmati rice, jeera, and other spices; you can serve this jeera rice with non-veg and vegetable side dishes. Jeera rice is not a complicated recipe, it is best for afternoon lunch.

Ingredients Required:

Basmati rice – 225g (1cup)
Cumin seeds – 1 tablespoons
Onion – 1
Green chilies – 5
Coriander leaves – 2 bunches(finely chopped)
Mint leaves – 2 bunches(fresh leaves and finely chopped)
Salt to taste
Cashew nuts – 1 tablespoon
Ghee – 2 tablespoons
Ginger – Garlic paste – ½ teaspoon




Preparation method:

Cut the onion into slices and cut the green chilies into small pieces.
Now wash the basmati rice thoroughly and drain the water from the basmati rice.
Then soak the basmati rice in 2 cups of water for half an hour, so that the basmati rice grains extends and cooks fast.
Now switch on the stove and heat a pan.
Then add 2 tablespoons of ghee to the pan and heat it.
Then add a tablespoon of cumin seeds and fry them.
Now add ½ tablespoon of ginger – garlic paste to the cumin seeds and mix it well.
Fry it till the raw smell goes from the ginger- garlic paste.
Now add sliced onions and mix it well.
Then add chopped green chilies and mix it well.
Cover and cook the ingredients on low flame for 2 minutes.
After 2 minutes open the lid and mix the onions once.
Once again cover the pan and cook it for another 5 more minutes.
Then 2 tablespoons of cashew nuts and mix it well.
Then add chopped mint leaves and coriander leaves into the mixture and mix it well.
Cover and cook the mixture for 2 minutes.
Then mix it once and add salt as per taste and stir it.
Then add soaked basmati rice along with water.
Mix it well and then close the lid and cook it.
Cook it on high flame for 2 minutes.
After 2 minutes mix it carefully and check the taste whether the salt is sufficient or not.
Then cover the lid and cook it on a medium flame for 3 more minutes.
After 3minutes open the lid and if you find the moisture in the rice then cook it for another 7 more minutes on low flame.
After 7 minutes, mix it once and then switch off the stove.
Then transfer the jeera to a serving plate.

Tasty and delicious Jeera Rice is ready to serve now
Garnish with deep fried sliced onions

Serving Suggestion:

Serve this Jeera rice hot with chicken butter masala or chicken tikka masala or even with dal makhani.

Nutrition Facts:

Serving size: 1.0(1 cup)

Total fat – 6g
Sodium – 200mg
Total carbs – 24g
Protein – 2g
Iron – 4%



Lemon Rice Recipe

How To Make Lemon Rice Recipe


Lemon rice is a delicious south Indian recipe prepared with the steamed rice and lemon juice. It is usually eaten with Onion Raita or Pickle. Lemon rice is a simple and easy recipe and you can prepare it with carrot and cucumber. Adding ginger to the lemon rice keeps fresh for hours and to make a good refreshing Lemon rice always try to use fresh lemons.

Ingredients Required:

Rice – 200g
Lemons – 3 (sliced)
Peanuts – 3 tablespoons
Bengal gram – 2 tablespoons
Split Urad dal – 2 tablespoons
Coriander leaves – 2 bunches (finely chopped)
Curry leaves – 3 bunches
Salt to taste
Green chilies – 3 (sliced)
Oil – 6 tablespoons
Turmeric powder – ½ teaspoon
Mustard seeds – ½ teaspoon
Cashew nuts – 10
Hing – 1 pinch
Red chilies – 3
Ginger -  1 teaspoon(finely chopped)




Preparation method:

Wash the rice and add enough water to cook.
Then switch on the stove and cook the rice, add a tablespoon of oil into the rice and mix it well.
Adjust the flame to medium while cooking the rice.
When ¾ parts of the rice are cooked, drain out the remaining water.
Then spread the rice on a wide plate and set aside.
Now extract the lemon juice without seeds and keep it aside in a bowl.
Now switch on the stove and heat a pan.
Then add 5 tablespoons of oil into the pan and heat it.
Then add ½ teaspoon of mustard seeds and peanuts into the oil and fry them in medium flame.
Then add 2 tablespoons of Bengal gram into the tempering and fry them in low flame.
Then add 2 tablespoons of urad dal and fry them.
Now add finely chopped ginger into the mixture and mix it once.
Then add sliced green chilies and Hing into the mixture and fry them.
Then add curry leaves into the tempering and mix it well.
Then add cashew nuts and mix it well.
Now add red chilies and mix all the ingredients once.
Now add salt as per taste and mix it well.
Then add chopped coriander leaves and ½ teaspoon of turmeric powder into the mixture and mix it well.
Finally, add cooked rice into the tempering and mix it well.
Then add lemon juice into the mixture and mix it well.
Cook it for 2 minutes in low flame and then switch off the stove.
Then transfer the lemon rice or Nimmakaya Pulihora to a serving plate.

Tasty and Delicious Lemon Rice is ready to serve now
Garnish with roasted peanuts and add grated coconut

Serving Suggestion:

Serve this Lemon Rice with Onion Raita.
You can serve this Lemon rice as a morning breakfast or you can have it in the afternoon as a lunch.

Nutrition facts:

Serving size: 1plate (150g)

Total fat – 20g
Sodium – 709mg
Total carbs – 94g
Dietary fiber – 4g
Sugars – 1g
Protein – 14g
Vitamin A – 3%
Vitamin C – 13%
Calcium – 10%
Iron – 22%

Mysore Bonda

How To Make Mysore Bonda Recipe


Mysore Bonda is one of the most famous breakfast recipes. Making of Mysore Bonda is a simple and easy recipe, which is a popular street food in some cities of Telugu States and can be prepared with a few ingredients like Maida, green chilies, Rice flour, ginger, coriander leaves, cumin seeds, cooking soda and buttermilk. Maida is the main ingredient for the preparation of Mysore Bonda. You can prepare Bondas with idly or Dosa batter.
      Mysore Bonda is basically a savory snack and can be served as morning breakfast or as evening snacks, only the consistency of the batter being the most important aspect of preparing the perfect Bonda.

Ingredients Required:

Maida – 1 cup
Rice flour – ¼ cup
Green chilies – 2
Ginger – 1 inch
Coriander leaves – 2 bunches(finely chopped)
Cumin seeds – ¼ teaspoon
Cooking soda – ¼ teaspoon
Oil for deep fry
Salt to taste
Buttermilk – 1 glass




Preparation method:

In a mixing bowl add a cup of Maida and ¼ cup of rice flour.
Mix it well with a spoon and then add salt as per taste.
Mix it well by gradually adding buttermilk.
Make it to a thick batter and ensure that no lumps are formed.
Now set it aside for 30 minutes by covering it with a plate.
Now take a blender and add chopped ginger and green chilies and grind it to a coarse paste.
Keep the paste aside in a small bowl.
After 30 minutes add coarse paste of ginger and green chilies into the batter.
Then add cumin seeds, chopped coriander leaves and ¼ teaspoon of cooking soda into the mixture.
Then mix all the ingredients well.
Now switch on the stove and heat a pan.
Then pour enough oil for deep fry and heat it.
Now wet your hands and take small portions of this batter and slowly drop it into the oil.
Stir and fry until golden brown color in medium flame.
Then scoop them with a drainer and transfer them to a paper napkin to absorb the excess oil.
Then repeat the same process till rest of the batter is done.
Transfer them to a serving plate.

Tasty and easy Mysore Bonda is ready to serve now.

Serving suggestion:

Serve the Mysore Bondas hot with coconut chutney or with peanut chutney or with any chutney of your choice.

Nutrition facts:

Serving size: 1(1 ball- 30g)

Total fat – 1g
Sodium – 45mg
Total carbs – 13g
Dietary fiber – 1g
Sugars – 1g
Protein – 3g

Dondakaya Fry Recipe

Dondakaya fry (Tindora Fry)


Dondakaya Fry is an easy stir-fry made in Andhra style with basic ingredients. Dondakaya fry goes well with white rice or can be served as a dish for dal curry or sambar. Here are the simple and easy instructions to prepare the Dondakaya, peanut and coconut fry.

Ingredients Required:

Tindora – ½ kg(finely chopped)
Onions – 1 (finely chopped)
Green chilies – 4 (sliced)
Ginger – Garlic paste – 1 tablespoon
Salt as per taste
Few Curry leaves
Few Coriander leaves (finely chopped)
Garam Masala powder – 1 tablespoon
Coconut – small piece (grate it)
Urad dal – 1 tablespoon
Bengal gram – 2 tablespoons
Mustard seeds – ¼ teaspoon
Peanuts – 1 tablespoon
Cumin seeds – ¼ teaspoon
Red chilies – 4
Garlic pods – 5
Turmeric powder – 1 pinch
Oil – 2 tablespoons




Preparation Method:

Switch on the stove and heat a pan.
Then pour 2 tablespoons of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds, a tablespoon of peanuts, 2 tablespoons of Bengal gram and a tablespoon of urad dal.
Fry all the ingredients well for 2 minutes on medium flame.
Then add cleaned curry leaves into the tempering and cover the pan for a minute.
Then add chopped onions and green chilies into the tempering and mix it once.
Cover and cook the onions for a minute.
Then add chopped Tindora into the onion mixture and mix it once.
Now add garlic pots into the Tindora mixture and mix it well.
Then add salt as per taste and mix it well.
Cover and cook the Tindora for a minute.
Then add turmeric powder into it and mix it well.
Now add Ginger – Garlic paste into the mixture and mix it well.
Cover and cook for 2 minutes.
Stir it frequently.
Cook the Tindora until it is cooked completely.
Then add a tablespoon of Garam Masala powder and mix it once.
Cover and cook the Tindora for 2 more minutes.
Then remove the lid and add grated coconut into the mixture and mix it well.
Cover and cook it well for 2 minutes.
Then add chopped coriander leaves and mix it well.
Now switch off the stove and then transfer the Dondakaya fry to a serving plate.

Tasty Dondakaya Fry is ready to serve now

Nutrition facts:

Serving size: 1 cup

Total fat – 4g
Sodium – 300mg
Potassium – 306mg
Total carbs – 10g
Dietary fiber – 1g
Sugars – 1g
Protein – 1g
Vitamin C – 2%
Calcium – 2%
Iron – 2%

Chocolate Cake in Pressure Cooker

How To Bake Chocolate Cake in Pressure cooker


Making chocolate cake in a pressure cooker is very easy and simple and it is a kid friendly Indian dessert. You can prepare this kind of chocolate cake at home for any occasions such as birthday parties, anniversary functions as it does not require any special appliances like microwave oven, making this chocolate cake at home is very healthy and hygienic also.

Ingredients Required:

Maida – 125g or 1 cup
Sugar – 125g or 1 cup
Cocoa powder – 2 tablespoons
Melted butter – 100g
Eggs – 2
Vanilla essence – 4 0r 5 drops
Milk – 50ml
Baking powder – ½ tablespoon




Preparation method:

Take a mixing bowl break the eggs and whisk it well by a whisker or a spoon until well combined.
Then add melted butter into the egg mixture.
Mix it well until well combined.
Then add a cup of sugar and mix it well.
Instead of crystal sugar, you can use sugar powder.
Then add 4-5 drops of vanilla essence into the egg mixture.
Mix it well with a spoon.
Now pour a cup of Maida, ½ tablespoon of baking powder and 2 tablespoons of cocoa powder in a sieve.
Then sieve it to get a fine mixed powder of Maida, baking powder and cocoa powder.
Then add the fine smooth powder into the egg mixture and mix it well.
Mix it well by gradually adding milk.
While mixing you will come to know if the batter is going to be thick or too thin.
Whisk to a smooth batter.
Now take a pressure cooker and fill it with sand and place it on the stove.
Then switch on the stove and close the cooker without keeping whistle.
Now take a wide bottomed vessel and grease it with butter.
Then sprinkle Maida flour on the greased vessel and gently tap the sides.
Then pour the batter in the vessel, fill the ¾th part of the vessel with the cake batter.
Gently tap the sides of the vessel.
After 5 minutes open the pressure cooker and then place the vessel containing the batter and close it without keeping whistle.
Adjust the flame to medium and bake the cake for 10 minutes.
After 10 minutes open the cooker.
Then remove the vessel from the cooker carefully with a holder.
Then check if it was done, insert a toothpick or sharp knife in the center of the cake, it should come out clean or with a few cake crumbs.
Let the cake become warm or cool down at room temperature then remove the cake gently from the vessel.
Cut the edges of the cake and gently invert the cake onto a plate.
Cool completely, slice and serve.

Tasty and delicious Chocolate Cake is ready to serve now.

Note:

You can also frost the cake with any icing.
Refrigerate the leftovers.

Nutrition facts:

Serving size: 1 slice

Total fat – 11g
Sodium – 214mg
Potassium – 128mg
Total carbs – 35g
Dietary fiber – 2g
Protein – 3g


Semiya Payasam Recipe

How To Make Semiya Payasam Recipe


Semiya payasam is also called as bambino vermicelli payasam. This is one of the most traditional sweets and can be prepared at home in an easy manner. You can offer this sweet as a prasadm to gods during festivals and also, you can serve this to the guests. 

Ingredients required:

Full cream milk – ½ liter
Semiya – ½ cup or 50g
Sago – 2 tablespoons
Sugar – 125g
Ghee – 50g(Desi ghee)
Cashew nuts  - 12
Kismis – 12
Pistachio nuts – 8
Almonds – 6
Cardamom powder – 1 teaspoon
A pinch of salt
Water – 1 glass




Preparation method:

Soak the almonds in water for 1 hour and wash the sago, and then soak it in water 15 water.
Now peel off the almonds and cut them into small pieces. 
Then cut the pistachio nuts into small pieces.
Now switch on the stove and heat a pan.
Then add 2 tablespoons of ghee and heat it.
Then add a half cup of semiya into the ghee and fry it.
Adjust the flame to low and stir it frequently. Fry it till changes to lite red color and keep it aside on a plate.
Now in the same pan add kismis and fry them.
Fry them till it becomes double in size and keep it aside on a plate.
Then in the same pan add cashew nuts and fry them.
Keep it aside in a plate.
Then it’s time to fry almonds, fry the almonds in the same pan and keep it in the fried cashew nuts bowl.
Now switch on the stove and heat a vessel.
Then pour full cream milk along with a glass of water into the vessel and allow it boil.
Then adjust the flame to low and then add soaked sago into the boiled milk and mix it once.
Cook the sago for 5 minutes and then add fried semiya into the milk and mix it well.
Now adjust the flame to medium and allow it to cook.
Cook the semiya for 5 minutes; keep stirring to prevent the semiya payasam from burning.
Then add a cup of sugar and mix it well.
Now add cardamom powder and fried dry fruits into the semiya payasam and mix it well.
Then switch off the stove and add a pinch of salt to the payasam and mix it well. Salt gives a nice taste to the payasam.
Then transfer the semiya payasam to the serving bowl and garnish with fried nuts and raisins.

Tasty and delicious Semiya Payasam is ready to serve now

Serving Suggestion:

Serve this semiya payasam hot or warm as a snack item for the kids.
You can offer this payasam to the gods as prasadam during festivals.

Note: 

As per your requirements, you can add more or less sugar.
If you want to make thick semiya payasam add less milk or else add more milk.
You can add a pinch of saffron which gives a nice taste and color to the payasam.

Nutrition facts:

Serving size: 1 cup

Total fat – 7g
Sodium – 215mg
Total carbs – 45g
Dietary fiber – 2g
Sugars – 35g
Protein -11g

Coriander Rice Recipe

How To Make Coriander Rice Recipe


Coriander Rice is also called cilantro rice; it is a famous Indian recipe. Telugu people used to call it as kothimeera rice; it is a colorful rice dish with many vegetables in it. As coriander paste is added into the rice which gives bright green color to the rice.
     
        Coriander rice recipe with step by step process is explained here. Coriander leaves are also called as Chinese parsley which is well known for its healing and medicinal properties. Here is a very simple and easy recipe with fresh coriander leaves and you do not need many ingredients to prepare this delicious dish. 

Ingredients Required:

Cooked rice- 2 cups
Coriander leaves – 2 cups
Tomato – 1 cup (finely chopped)
Onion – 1 (finely chopped)
Mustard seeds – ¼ teaspoon
Urad dal – 1 tablespoon
Peanuts – 1 tablespoon
Peanut Green Lentil – 1 tablespoon
Hing – 1 pinch
Cardamom – 4
Few cashew nuts
Oil – 2 tablespoons
Ginger – garlic paste – 1 tablespoon
Salt to taste
Green chilies – 6




Preparation method:

Take a blender and add coriander leaves, green chilies.
Grind it to a smooth paste and keep it aside.
Now switch on the switch on the stove and heat a pan.
Then add 2 tablespoons of oil into the pan and heat it.
Now add ¼ teaspoon of mustard seeds, a tablespoon of urad dal, a tablespoon of peanut green lentil and a tablespoon of peanuts.
Fry them evenly.
Then add cashew nuts and cardamom into the tempering and fry them.
Now add chopped onion and tomato pieces into the mixture and mix it well and fry them.
Cover and cook the mixture for 2 minutes.
Then remove the lid and stir the mixture once.
Now add a tablespoon of Ginger- garlic paste and a pinch of Hing to the mixture.
Mix all the ingredients well.
Now add coriander paste into the mixture and mix it well.
Cover and cook the coriander mixture for a minute.
Then add salt as per taste and mix it well.
Finally, add cooked rice into the coriander mixture and mix it well.
Allow it cook for a minute on low flame and then switch off the stove.
Then transfer the coriander rice to a serving plate and garnish with cashew nuts.

Tasty and delicious Coriander Rice is ready to serve 

Serving suggestion:

Serve Coriander Rice with raita or with any curry as per your wish.
Also, serve with lemon slices and raw onion rings.

Nutrition facts:

Serving size: 1 plate

Total fat – 4g
Sodium – 170mg
Total carbs – 41g
Dietary fiber – 1g
Sugars – 1g
Protein – 5g


Instant Rava Dosa Recipe

How To Make Instant Rava Dosa


Rava Dosa is a popular south Indian Dosa recipe prepared with semolina, Rava dosa is a crispy and tasty dosa recipe. it is a perfect quick breakfast recipe. Rava dosa does not require any soaking, grinding and fermentation process. 

Ingredients Required:

Bombay Rava – 1 cup
Rice flour – 1 cup
Maida – ½ cup
Buttermilk – 1 glass
Onion – 1(finely chopped)
Green chilies – 2 (finely chopped)
Coriander leaves – 2 tablespoons (finely chopped)
Curry leaves – 1 tablespoon (finely chopped)
Salt to taste
Grated carrot – 2 tablespoons
Oil for preparing the dosa
Cumin seeds – 1 teaspoon



Preparation method:

Take a large mixing bowl and add a cup of Bombay Rava, a cup of rice flour, ½ cup Maida and salt as per taste.
Mix it well.
Then add a cup of grated carrot, chopped green chilies, finely chopped curry leaves, coriander leaves and cumin seeds into the Rava mixture and mix it well.
Then add a glass of buttermilk into the mixture and mix all the ingredients well and make sure no lumps are formed.
The batter has to be thin and flowing. 
If the batter looks like thick consistency then add more water.
Then add finely chopped onions into the mixture and mix it well.
Cover and rest the batter for 10 minutes.
Then mix the batter once before preparing dosas.
Now switch on the stove and heat a non-stick tawa.
Then with a small bowl pour the Rava dosa batter on the tawa and spread it like dosa around the tawa.
Then pour oil around the dosa and allow it to cook for 2 minutes on medium flame.
Then gently flip the dosa on another side and cook for another 2 minutes or until it changes to golden brown color.
Then fold the dosa and transfer it to a serving plate.
Repeat the same process till rest of the batter is done.

Tasty and crispy Rava Dosa is ready to serve.

Serving suggestion:

Serve Rava dosa with coconut chutney or with any chutney of your choice.

Note:

The batter should have pouring buttermilk like consistency; this is how it differs from normal dosa.
Add more water if required and attain the pouring consistency.
To attain more taste and rich flavor you can also use sour curd.
You can use the Rava dosa batter for 2-3 days.

Nutrition facts:

serving size: 1 Rava dosa

Total fat – 2g
Sodium – 66mg
Potassium – 18mg
Total carbs – 13g
Dietary fiber -1g
Protein – 2g

Fried Chicken Biryani

How To Make Fried Chicken Biryani


Fried piece chicken biryani is one of the most famous traditional Indian Recipe. The main difference between the regular dum biryani and fried chicken biryani is 70% of the chicken is cooked and fried before we dum the chicken piece with rice. Though this fried chicken biryani is time taking process the taste will make you try this biryani, again and again, just follow the instructions in making the fried chicken biryani recipe and have a great awesome lunch or dinner.

Ingredients Required:

Chicken – ½ kg
Basmati rice – ½ kg
Ginger – garlic paste – 2 tablespoons
Onion – 1 (finely chopped)
Green chilies – 4 (sliced)
Tomatoes – 3 (finely chopped)
Cloves – 8
Kapok buds – 6
Shah jeera – 1 tablespoon
Cardamom – 8
Star Anise – 4
Bay leaves – 2
Cinnamon – 4
Coriander leaves – 1 bunches (cleaned and finely chopped)
Pudina – 1 bunch(cleaned and finely chopped)
Onions – 2 (sliced)
Coriander powder – 2 tablespoons
Salt to taste
Turmeric powder – ½ teaspoon
Garam Masala powder – 2 tablespoons
Black pepper powder – 1 teaspoon
Red chili powder – 3 teaspoons
Yogurt – 1 cup
Oil for deep fry
Cashew nuts – 3 tablespoons
Lemon – 1 (extract the juice without seeds)
Ghee – 4 tablespoons
Orange food color – ¼ teaspoon





Preparation method:

In a large mixing bowl add cleaned chicken, ¼ teaspoon of turmeric powder, salt to taste, 2 tablespoons of red chili powder, 1 tablespoon of coriander powder, a tablespoon of Gara Masala powder, a teaspoon of black pepper powder, 2 tablespoons of yogurt, a tablespoon of Ginger – Garlic paste, 2 tablespoons of lemon juice.
Mix all the ingredients well.
Now keep the mixing bowl in refrigerator for 1 hour.
Switch on the stove and heat a pan.
Now add 4 tablespoons of oil into the pan and heat it.
Now add sliced onions into the pan and fry them till they change to golden brown.
Then transfer the fried onions onto a paper napkin and switch off the stove.
Now wash the basmati rice and soak it in water for 30 minutes.
Now switch on the stove and heat a pan.
Add enough oil to deep fry and heat it.
Then fry the marinated chicken into the oil.
Fry the chicken pieces in medium flame and then cook the other side by flipping it using a spatula or slotted ladle.
Fry the pieces till they change to light red color and 70% of the chicken is cooked.
Using a drainer scoop the chicken pieces out and place them on a paper napkin.
Then repeat the same process till rest of the chicken is done.
Now switch on the stove and a vessel.
Add water into the vessel to cook the rice.
Then add Garam Masala spices and salt to taste into the water.
Finally, add a tablespoon of oil into the water and mix it once.
Cover the vessel and allow it boil for 2 minutes on high flame.
Then add soaked basmati rice into the water and mix it once again.
Cover and cook the rice for 3 minutes.
Then remove the plate and stir it once again.
Cook it till 70% of the rice is done.
Then switch off the stove and drain the water.
Now switch on the stove and a heavy wide bottomed vessel.
Then add 4 tablespoons of oil and heat it, and add remaining Garam Masala spices into the oil and fry them once.
Then add chopped onions and fry them.
Now cover the vessel and cook the onions on low flame.
Now add chopped tomatoes and mix it once.
Then add salt as per taste, and ¼ teaspoon of turmeric powder into the onion tomato mixture.
Mix it once and cover the vessel. Allow it cook for 3 more minutes.
Then remove the plate and add cashew nuts into the mixture and then add red chili powder and a tablespoon of coriander powder into the mixture and mix it once.
Then add sliced green chilies and ginger – garlic paste into the mixture and cook it for a minute by closing the vessel.
Then add remaining yogurt into the mixture and mix it well.
Now add chopped coriander, pudina leaves and then add marinated chicken water.
Mix it well and then add 2 tablespoons of lemon juice and cook it for 2 minutes by closing the vessel.
Then mix it well until oil oozes out from the sides and then add 2 cups of water into the mixture.
Mix it well and check the taste.
Cover and cook the masala mixture for 2 minutes on high flame.
Then add fried chicken pieces and mix it well.
Cook it for a minute and adjust the flame to low.
Then add cooked rice into the mixture and add a tablespoon of ghee on the rice.
Then add fried onions, finely chopped coriander and pudina leaves on the rice.
Then add a teaspoon of garam masala powder on the rice and cover the vessel with a foil or make chapatti dough and cover the pan with thick chapatti dough on high flame.
Then add a teaspoon of food color into the ¼ glass of water and mix it well.
Then add food color into the rice and cover the vessel and cook the rice.
After 5 minutes adjust the flame to low and switch on the stove and place a tawa and heat it.
Then transfer the biryani vessel and place it on a tawa and adjust the flame to medium, cook it for 5 minutes and then adjust to low.
Cook it for 10 minutes till the rice is fully cooked and then switch off the stove.
Then remove the plate and mix the biryani once and transfer to a serving bowl

Tasty and delicious Fried Chicken Biryani is ready to serve

Serving Suggestion:

Serve the Fried Chicken Biryani with raita or with any Non - Veg curry

Note:

Don’t crowd the vessel with too many pieces while frying.
Don’t stir too much while cooking and this may cause the pieces to break

Nutrition facts:

Serving size: 2 plates

Total fat – 17g
Sodium – 930mg
Total carbs – 48g
Dietary fiber – 3g
Sugars – 7g
Protein – 19g

Badusha Recipe

How To Make Badusha Recipe


Badusha is also known as the Balushahi recipe. This is one of the favorite sweet recipe and easy to make. Usually, it is made for Diwali festival.

Ingredients Required

Maida – 200g
Sugar – 500g
Cooking soda – ¼ teaspoon
Curd – 3 tablespoons
Melted Dalda – 5oml
Oil for deep fry
Cardamom powder – 1 teaspoon
Lemon – ½ piece




Preparation method:

In a large wide vessel add 200g of Maida, ¼ teaspoon of cooking soda, 3 tablespoons of curd, 50ml of melted Dalda and ½ cup of water.
Mix all the ingredients well and knead it into the soft dough just like chapatti dough.
If you knead the dough hard, the badushas will not be soft. So kneading the dough is an important step.
Rest the dough for 15 minutes and keep it covered.
In the meanwhile prepare the sugar syrup.
Now switch on the stove and heat a wide bottomed vessel.
Then add 500 – 600g of sugar into the vessel and then add 3 cups of water.
Let it boil and form one string consistency.
Then add lemon juice (extracted without seeds) into the sugar syrup.
Mix it once.
Then add cardamom powder into the sugar syrup and mix it once again.
Then switch off the stove.
Now divide the dough into equal lemon sized balls.
Then take a ball and flatten it with your palm.
Then make a dent in the center with your thumb on both sides of the dough.
Repeat the same process for rest of the dough and Keep the badushas in a plate.
Now switch on the stove and heat a wide bottomed pan.
Then pour enough oil for deep fry and heat it.
When the oil is lightly heat, slowly put the badushas into the oil and deep fry them.
Fry them on low flame.
Fry them till they change to golden brown color on both sides.
Then immediately transfer the hot badhushas into the sugar syrup and let it stay for 3 minutes and then scoop them with a drainer and place it on a plate.
Then repeat the same process till rest of the badushas are done.

Tasty and delicious Badushas are ready to serve

Note:

Frying should be done on low flame or in medium flame.
Badushas can be stored for 4-5 days at room temperature.
Don’t fry too many badushas at a time and don’t crowd the vessel.

Nutrition facts:

Total fat – 5g
Sodium – 55mg
Total carbs – 38g
Sugars – 25g
Protein – 2g

Onion Chicken curry

How To Prepare Onion chicken curry


Onion chicken curry is a spicy dish, which is a famous traditional recipe. Onion chicken curry is an excellent side dish for rice and roti. This curry is generally easy to make and healthy too as they need less oil and also less masala.

Ingredients required:

Chicken – 650gm
Onions – 3 (sliced)
Ginger – garlic paste – 1 ½ tablespoon
Green chilies – 4(sliced)
Tomato – 1(chopped)
Cumin powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Garam masala powder – 1 teaspoon
Coriander powder – 1 tablespoon
Oil – 4 tablespoons
Lemon – 1
Red chili powder – 2 tablespoons
Coriander leaves – 2 bunches
Salt to taste




Preparation method:

Take a large mixing bowl, and then add cleaned chicken, salt as per taste, ¼ teaspoon of turmeric powder, 2 tablespoons of red chili powder and Ginger- garlic paste.
Mix all the ingredients well and marinate the chicken for 30 minutes.
Now take a blender and add sliced onions, grind it to a fine paste without adding water.
Keep it aside in a plate.
Now extract the lemon juice without seeds into a small bowl.
Now switch on the stove and heat a pan.
Then add 4 tablespoons of oil and heat it.
Now add onion paste into the oil and mix it well.
Cover and cook the onion paste for 3 minutes on low flame.
Then remove the lid and mix the paste once again.
Then add salt as per taste and a pinch of turmeric powder into the paste and mix it well.
Now add ½ teaspoon of cumin powder and a tablespoon of coriander powder into the mixture.
Mix it well.
Cover and cook the mixture on low flame for a minute.
Mix it once and then add marinated chicken into the mixture.
Mix it well and cover the pan.
Cover and cook it on high flame for 2 minutes.
Then remove the lid and mix it once.
Then add sliced green chilies and chopped tomatoes into the chicken mixture and mix it well.
Cover and cook the chicken on low flame for 5 minutes.
Cook the chicken until it becomes soft.
Then add half glass of water into the chicken mixture and mix it well.
Cover and cook it for 2 more minutes on high flame.
Then add a tablespoon of Garam Masala powder into the chicken and mix it well.
Then add 2 tablespoons of extracted lemon juice and mix it well.
Then add chopped coriander leaves into the chicken curry and mix it well.
Then switch off the stove and transfer the onion chicken curry to a serving plate.

Tasty and spicy onion chicken curry is ready to serve

Serving suggestion:

Serve this Village style Onion Chicken steaming hot along with the side assortment of biryani or with fried rice or with roti.

Nutrition facts:

Serving size: 1 serving

Total fat – 7.9g
Total carbs – 26.1g
Dietary fiber – 5.2g
Sugars – 3.3g
Protein – 11.4g
Vitamin A – 23.8%
Iron – 12.1%
Zinc – 7.9%

Chakodilu recipe

How To Make CHAKODILU RECIPE


Chakodilu is a snack recipe which is the most favorite and like the recipe for many of us. Preparing this chakodilu takes less than 30 minutes and you can try this recipe at home and serve it. These are lovely savory munchies and make a great teatime, travel or entertaining snack.

Ingredients Required:

Maida flour – 1 cup
Butter –  2 tablespoons
Salt to taste
Turmeric powder – 1 teaspoon
Hing – 1 pinch
Ajowan – 1 teaspoon
Oil for deep fry




Preparation method:

Take a mixing bowl and add a cup of maida flour and salt as per taste and mix it well.
Then add a teaspoon of turmeric powder, a pinch of hing, a teaspoon of ajowan and 2 tablespoons of butter into the maida flour.
Mix all the ingredients well.
Add water gradually and prepare the mixture as chapatti dough.
Now the dough is ready for making chakodilu.
Now switch on the stove and heat a pan.
Pour enough oil to deep fry the chakodilu.
Then take a small portion of the dough and make small gooseberry sized balls.
Then roll the ball to form a strip and join the edges to form a ring.
Make it as chakodi shape as per your choice.
Repeat the same process with rest of the dough is dough.
Now test the oil by dropping the small piece, if it is floating then oil is ready for frying the chakodies.
Then start frying the chakodies.
Drop the chakodies one by one into the oil and deep fry them till it turns golden brown.
Turn both sides and fry them carefully under medium flame.
Under high flame, chakodies will get dark color and won’t get fry

properly.
Under the low flame, chakodies will absorb too much of oil quantity.
Fry them on medium flame.
Keep frying them till they change to golden color.
As we added turmeric powder so we should not judge by the color.
Fry them until oil sizzling sound stops.
Scoop them out with a drainer and you can also notice the chakodies will make a sound when we shake the drainer.
Place the fried chakodies on a paper napkin so that excess oil will get absorbed.
Then finally transfer the chakodies to a serving plate.

Tasty, delicious and crispy chakodies are ready now
This chakodies can be served as evening snacks

Note:

Before frying the chakodies, make sure that oil is sufficiently hot.
Based on the size of the vessel, deep fry the chakodies and don’t overcrowd the vessel with too many chakodilu.
Cool them completely before storing in an airtight metallic container.


Nutrition facts:

Servings: 1 chakodi

Total fat – 1g
Sodium – 3mg
Total carbs – 95g
Dietary fiber – 3g
Proteins – 13g
Iron – 8%
Calcium – 2%


Onion - Tomato chutney

How To Make Onion Tomato Chutney


Onion tomato chutney is one of the famous chutneys in south India. It is a perfect side dish for idly or dosa and some other snack recipes. Onion tomato chutney is a delicious chutney recipe prepared with onion, tomato and red chilies.

Ingredients Required:

Onions – 2(big size and finely chopped)
Tomatoes – 4 (big size and finely chopped)
Red chillies – 1 cup
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Bengal gram – 1 tablespoon
Urad dal – 1 tablespoon
Tamarind – small lemon size
Garlic – 5
Curry leaves – 2 bunches
Coriander leaves – 2 bunches(finely chopped)
Hing – 1 pinch
Salt to taste
Oil – ½ cup(50 ML)




Preparation method:

Switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add red chilies into the pan and fry them for a minute.
Then keep them aside in a plate and switch off the stove.
Allow it to cool.
Now switch on the stove and heat a pan, then add 2 tablespoons of oil.
Heat the oil and then add chopped onions,  and fry them.
Cover and cook the onions for 3 minutes on low flame.
Stir it once and then add chopped tomatoes and mix it well.
Now add tamarind into the tomato onion mixture and mix it once.
Now add salt as per taste and cover the pan.
Allow it cook for 2 minutes and then stir it once again.
Then cover and cook for 5 minutes on low flame and switch off the stove.
Allow it cool.
Now take a blender and add fried red chillies and salt as per taste and grind it to a coarse powder.
Then add fried tomatoes and onions pieces and grind it to a fine paste.
No need to add water while grinding the onion tomato chutney.
Then keep it aside in a bowl.
Now switch on the stove and heat the same pan.
Then add 2 tablespoons of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds and crushed garlic cloves.
Fry them once and add a tablespoon of Bengal gram and urad dal and fry them.
Then add a pinch of hing and mix it once.
Then add curry leaves into the tempering and cover the pan for a minute.
Now add red chilies into the tempering and mix it.
Now transfer the onion tomato chutney to the pan containing tempering and mix it.
Then switch off the stove and transfer the chutney to a serving bowl and garnish with chopped coriander leaves.

Tasty and spicy onion tomato chutney is ready now

Serving suggestion:

Serve this onion tomato chutney with idly, dosa or vada.

Nutrition facts:

Servings: 1 tablespoon

Total fat -2 g
Sodium – 17.8 mg
Total carbs – 8.1 g
Sugars – 2.3 g
Protein – 1.7 g

*** Is This Recipe Description Helpful?