Lemon Chicken:

                                Lemon Chicken is a very simple and tasty recipe. We can have it as a starter or as a side dish. And also we need basic ingredients inorder to prepare this recipe. 

                         Here is the preparation, give it a try for yourself.

Lemon Chicken

Ingredients:

• Chicken - 1/2 kg
• Chopped Onion - 2 medium
• Chopped Ginger - 1 inch
• Soya Sauce - 1 tsp
• Pepper - 1/2 tsp
• Lemon Juice - 1 whole lemon
• Oil - 2 tbsp

Preparation:

1. Firstly, heat a pan and add 2 tbsp of oil.
2. When oil gets hot, add chopped onion, chopped ginger and mix well, till they turn to golden brown.
3. Now add 1/2 kg chicken and cook with a close lid till water in the Chicken evaporates.
4. Now, add 1 tsp SoyaSauce and mix well.
5. Then add 1/2 tsp Pepper, 1 whole Lemon juice and mix well and cook for 5 more minutes and switch off the stove.
6. Garnish with some Coriander leaves.
7. It can be served as a perfect side dish or as a starter.

Tips:

• If possible use non-stick pan, inorder to avoid stickiness of chicken.
• We all know Soya sauce already contains salt, so we have to adjust salt accordingly.

Wednesday, November 11, 2020

 METHI PARATHA: 

              Methi paratha is perfect breakfast recipe with nutritional values. We all know methi is a rich source of iron. 

           We can have it as a Breakfast or for a dinner/lunch. We don't need any chutneys or pickle... Just have it as it is or with a simple raitha.

Methi Paratha

            So, here is the preparation. Please give it a try for yourself...

Ingredients:

• Wheat Flour - 1 cup
• Besan Flour - 1/4 cup
• Methi leaves(chopped) - 1/2 cup
• Chopped Green Chillies - 4 to 5
• Chopped Ginger - 1 inch
• Salt - 1/2 tsp or as required
• Turmeric powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Oil - 1 tbsp
• Water - as required to mix the dough

Preparation:

1. Take a wide bowl and add 1 cup wheat Flour, 1/4 cup Besan Flour, 1/2 cup methi leaves, chopped green chillis,ginger,salt,Turmeric powder, Garam masala and 1 tbsp oil and mix the ingredients well.
2. Now add enough water ( as required) and knead the dough well as same as chapathi dough and rest it for 1/2 an hour.
3. Make even sized balls and flour the rolling area and sprinkle on the top of the dough.
4. Roll the dough to a required size of paratha. Repeat the same with the remaining.
5. Heat a pan and spread little oil on the top and place the paratha and fry both sides of the paratha by applying oil on both the sides.
6. If you want you add fry them with butter or ghee... Which tastes better than the normal parathas.
7. Serve hot with raitha or chutneys.

Tips:

• We can also have them without any chutneys or pickle.
• We can have it as a breakfast or as a meal.
• 
  

Monday, November 02, 2020

Breakfast Ideas with Rice Flour:

               Rice flour dosa is an instant recipe which we can have it as a breakfast or a snack. Trust me it tastes amazing without any chutneys. 

Rice Flour dosa

              Serve hot and here is the preparation please give it a try for yourself...

Ingredients:

• Rice Flour - 1 cup
• Egg - 2(whole)
• Finely chopped Onion - 1
• Finely chopped Green chillies - 4 to 5
• Salt to taste
• Red chilli powder - 1/2 tbsp
• Finely chopped coriander  - 1 tbsp
• Finely chopped curry leaves - 1 tbsp
• Oil for greesing 
• Water as required for mixing the dosa batter

Preparation:

1. Take a wide bowl and add 1 cup Rice flour, 1 whole Egg, chopped Onion, Green chillies, coriander, curry leaves, Red chilli powder, salt as required and mix well.
2. Now add water accordingly and mix well. The batter consistency should be a bit runny.
3. At this point, taste the batter and add salt if required.
4. Then, heat a pan and grease with some oil.
5. Now, stir the batter well and pour it across the pan in a circular motion and fill the gaps if any by adding more batter.
6. Reduce the flame to low and add 2 to 3 drops of oil across the dosa and roast it for 2 to 3 mins till it gets golden brown color.
7. Flip it carefully without breaking it and roast it for another 2 to 3 mins and transfer to the plate.
8. Repeat the same with the remaining batter.
9. Serve with tomato chutney or coconut chutney or else eat it as it is.


Tips: 
• After pouring batter onto the tawa/pan, don't try to spread it with laddle evenly. Leave it as it is and flip after you see some golden brown color.

Tuesday, October 27, 2020

 Instant Uttapam:

         Instant Uttapam is an easy and quick breakfast recipe with simple ingredients. We all know the regular Uttapam batter is prepared with soaked rice and urad dal. 

         Instead here we used rice flour and suji rawa and also some mixed veggies in order to prepare instant Uttapam which is tasty and healthier too.

Instant Uttapam

        This can be served with any kind of chutneys like peanut, tomato or even with coconut chutney.

Ingredients:

• Rice flour - 1 cup
• Suji rava - 1/2 cup
• Curd - 1/2 cup
• Cumin seeds- 1 tbsp
• Chopped Tomatoes - 1 
• Chopped Onionnion - 1 
• Finely chopped Green chillies - 3 to 4
• Chopped Curry leaves - 3 to 4 sprigs
• Sprouts -  (hand some)optional 
• Salt to taste
• Cooking soda - 1/4 tsp
• Oil for greesing

Preparation:

1. In a wide bowl, add 1 cup rice flour, 1/2 cup suji rava, 1/2 cup curd, salt to taste and mix them well, untill it gets idli batter consistency by adding little water into it and rest it for 15 to 20 mins.
2. After that, add Cumin seeds, chopped onion, tomato, ginger , Green chillies, Curry leaves, Sprouts and also add 1/4 tsp cooking soda, mix well and keep it aside. ( Add salt if required)
3. Heat a pan, add 1/2 tbsp of oil, take a laddle some of batter and spread it on tawa and sprinkle little oil on the top of Uttapam.
4. Cook it on a medium flame for 2 to 3 min with a closed lid and flip the Uttapam and roast it for another 2 to 3 mins and switch off the flame.
5. That's it, Instant Uttapam is ready to serve with any chutney.

Tips:

• To make it healthy I have added sprouts which is optional... If you want you can add them too.
• You can also add veggies like greated carrot, capsium etc., Which makes Uttapm more colourful and more tasty and healthy too.

Instant Uttapam

Tuesday, October 13, 2020

        METHI POORI :

                  Methi puri is the spicy and healthy version of classic regular puris. We all know fenugreek or methi leaves is rich source of minerals, vit c, vit k, which makes the regular pooris to be healthier and tastier too.

               We can have it by pairing with any curries, Dal's as a breakfast,lunch or dinner. If you are bored with the regular pooris,then this recipe is for you. Here is the preparation of this recipe... Give it a try for yourself...

Ingredients:

• Whole wheat flour- 2 cups( about 15 to 20 pooris)
• Methi leaves - 1 cup
• Turmeric powder-1/2 tsp
• Red chilli powder- 1 tsp
• Cumin seeds-1 tsp
• Coriander powder- 1 tsp
• Ajwain seeds- 1/2 tsp
• Salt to taste
• Oil for deep frying
• Water( to make poori dough)
• Hot oil- 2 tsp
• Coriander leaves(optional)

          Preparation:

1. Take a wide bowl, place wheat flour, and add Methi leaves, turmeric powder, red chilli powder, coriander powder, cumin seeds, ajwain seeds, salt to taste( about 1/2 tsp), coriander leaves and 2 tsp of hot oil to the flour. 
2. Mix well by adding water and make into a fine poori dough and keep it aside for at least 1/2 an hour.
3. After half an hour, take the dough and make it into small round balls. Applying some oil to the working surface and the poori roller and also apply little oil to the poori balls and press it to a round poori. 
4. Now heat oil in a pan for deep frying.
5. When the oil is hot enough, reduce the flame to medium and deep fry the pooris by flipping both the sides.
6. And place it on an absorbent paper towel, this will absorb excess oil from the pooris.
7. That's it, methi poori is ready to serve.
8. Serve with aloo masala curry or poori curry(Besan curry).

   Tips:

•  If you want a perfect puff up poori, add some 2 to 3 tsp of samolina(upma rawa), while mixing the poori dough.
• While deep frying the pooris, slightly press on the top of the pooris. This will result in a perfect puffed pooris.
• Add some finely chopped coriander leaves or 1 tsp of kasurimethi,  which adds extra flavour to the pooris and also looks good.

Methi poori

Sunday, October 04, 2020

 SORAKAYA HALWA:

          

Sorakaya Halwa is a very tasty sweet dish. Preparation is very much similar to Carrot Halwa but it tastes like a heaven. 

          Here is the preparation please give it a try for yourself...

Ingredients:

• Fresh bottle gourd grated- around 2 cups 
• Milk 250 ml
• Sugar 200 gm
• Ghee 3tsp
• Dry nuts of your choice ( badam, cashew, golden raisans, watermelon seeds)  
• Cardamom powder 1 tsp

     Preparation:

1. Take 1/2 kg of bottle gourd( around 2 cups), wash them and grate the bottle gourd using grater.
2. Now, heat a heavy bottomed pan, pour 3 tsp of ghee and roast the dry fruits and keep it a side.
3. In the same ghee add grated bottle gourd and cook it for 5 mins till the bottle gourd become soft.cook on low flame only.
4.   Then add 200 gm of sugar to the grated bottle gourd and mix well, as sugar will release  a lot of moisture and makes the entire Bottle gourd Halwa juicy.
5. Cook the bottle gourd untill the moisture in the bottle gourd evaporates.
6. Now add 250 ml of milk and cook it on low flame till the milk in the bottle gourd evaporates.It can take 10 to 15 mins. 
7. Stir in between constantly. 
8. As milk the about to evourates, add 1 tsp of cardamom powder and stir and cook for 2 to 3 mins.
9. Lastly, add the roasted dry fruits and mix well and cook for another 2 mins and turn off the flame.
10. Your bottle gourd/Sorakaya halwa is ready to serve.
11. Garnish with some nuts and serve warm or chilled with icecream.
12. Trust me it is delicious with vanilla ice cream.

Tips:

• Cook the bottle gourd/Sorakaya halwa on a low flame only.
• Add sugar first because sugar will intensifies the moisture in the Sorakaya which makes the halwa tasty and juicy.
• If u want u can use full fat milk which increases the taste of the recipe.

  

Sorakaya Halwa

Thursday, September 17, 2020

Chamagadda / Arbi fry:

Chamagadda/Arbi fry is an easy, quick and perfect side dish with rice. It is prepared with a minimal ingredients like Arbi, Rice flour and other regular kitchen spices. 

So, here is preparation please give it a try for yourself...

Ingredients:

• Chamagadda/Arbi - 1/2 kg
• Rice flour - 3 tbsp
• Red chilli powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Salt to taste
• Oil for deep frying

For Tadka:

• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Chana dal - 1/2 tsp
• Garlic cloves - 3 to 4
• Dry red chillis - 2
• Curry leaves - 2 sprigs
• Oil - 1 tbsp

Preparation:

1. Firstly, cook chamagadda/Arbi/Taro root in a lots of water in a pressure cooker for 1 whistle. 
2. Drain the water, after the pressure in the cooker release naturally.
3. Peel the skin and cut them into 1 inch pieces and add them to mixing bowl.
4. Now, to the chopped pieces add rice flour, red chilli powder, turmeric powder, coriander powder, cumin powder, Salt to taste and mix well.
5. Then add 1 tsp oil into it and the mixture well.
6. Heat oil for deep frying, fry them on medium flame for 2 minutes and then on high flame till they turn golden brown and remove off heat.
7. Now, heat 1 tbsp of oil for tadka in a pan and add Mustard seeds, cumin seeds, urad dal, chana dal, garlic cloves, dry chillies and curry leaves, mix well  and add this to fried Arbis/chamagadda. 
8. Serve hot as a side dish with rice. 

Tips:

• Don't overcook Chamagadda, 1 whistle is enough in pressure cooker.

Chamagadda/Arbi Fry

Wednesday, September 02, 2020

 AVAKAI PULIHORA:

                              Avakai pulihora is a simple rice recipe in most of the south indian homes. It is similar to our regular Lemon rice. Whenever you are short in time, this is the perfect recipe, will be ready in minutes.

                         This is prepared by using mango pickle which is called Avakaya or Avakai in telugu states, along with some regular spices. It goes well with papads, appadams etc., You can serve it for lunch, dinner, even for breakfast. So here is the preparation... Give it a try for yourself...

Ingredients: 

• Mango pickle-1/2 cup (for 2 cups of rice I preferred 1/2 cup of mango pickle you can use according to your taste)
• Cooked white rice- 2 cups( each grain of rice should be separate)
• salt to taste

 For tempering:

• 3 to 4 tsps peanut
• 2 tsps channa dal
• 1 tsp urad dal
• 1/4 tsp asofoetida( heeng)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3 to 4 dried red chilli
• 4 to 5 slit green chilli
• 1/2 tsp turmeric powder
• 2 to 3 tsp of oil

Preparation:

1.  Cook rice and keep aside( each grain of rice should be separate).
2. Take a heavy bottomed pan, heat 2 to 3 tsp of oil and add mustard seeds, cumin seeds. Once they pop, add channa dal, urad dal, peanuts and fry them on a low flame till they turn to golden brown.
3. Now add red chillies, green chillies and curry leaves and fry them.
4. After that add 1/4 tsp of turmeric powder and asofoetida. And now add the  mango pickle to the pan and fry them for 2 to 3 mins and add cooked rice to it.
5. Add salt to the rice and mix well. 
6. Turn off the flame and serve with some ghee and papad.

Tips:

• You can increase or decrease the mango pickle according to your taste.
• If you want you can add roasted peanuts to the rice lastly, which will remain the crunchiness of peanuts.
• If u like add some ghee which is best combination for this recipe.

Avakai Pulihora

Friday, August 28, 2020

 FRENCH FRIES:

                   French Fries, which is a favorite dish for most of us and one of the best snack. Basically french fries can be enjoyed with different kinds of cheese, herbs and spices. And best enjoyed with tomato ketchup.

                     

             

           Origin of French Fries is some what interesting,  you know most of the people thought it was from French Cuisine, which was not. Basically, French Fries are originated in the Beligum, local framers eat these potato fries most while going for fishing in Belgium, during World War I British soldiers ate these fries and  named the dish as 'French Fries' because in Belgium most of the people speak French. 

                Here I provided the preparation of French Fries and give it a try for yourself.

Ingredients:

• Potatoes - 2 (prefer large ones)
• Oil for deep frying
• Salt to taste
• Red chilli powder - 1 tsp
• Pepper - 1/2 tsp

Preparation:

1. Firstly, tae 2 large potatoes and peel the skin and rinse in water.
2. Then cut them into sticks with 1/2 inch thick and soak them in cold water for at least an hour or two. ( soaking in cold water removes starch from potatoes).
3. After an hour, rinse them twice with cold water.
4. Then boil water in a vessel and add salt to it and when water comes to boil, add potatoes into it and cook for 5 minutes and remove them and place on a paper towel and dry them with paper towels by tapping them.
5. Now, transfer them to a plate and refrigerate them for another hour.
6. After an hour, remove the potatoes from freezer and heat oil in a heavy pot for deep frying. Cook the potatoes until soft in 2 to 3 batches for 4 to 5 minutes per batch on a medium flame.
7. Remove each batch and drain on paper towels (here potatoes shouldn't be brown  at this point).
8. We need to double fry them, which removes moisture from the potatoes and made them crisp.
9. Again turn up the heat, when the oil is hot, start frying the potatoes in batches again on high flame until golden and crisp.
10. Remove the potatoes from the oil and drain on paper towels. Sprinkle some Salt , Red chilli powder and pepper on top of it and serve hot with tomato ketchup.

Tips:

• Generally French Fries are prepared by using Russet potatoes which are less in starch content ( which are hard to get these potatoes so I am using regular potatoes).
• Soaking in cold water removes the starch from potatoes.
• Double frying the potatoes helps to remove extra moisture from them and made them crunchy on outside and soft or crisp inside.
• Refrigerate the potatoes as long as possible (Longer = more crisp).

French Fries

Thursday, August 20, 2020

Karivepaku podi:

              Karivepaku podi is an easy and tasty recipe which can be prepared with minimal ingredients. It can be served with rice, idli, dosa, upma etc., we all now curry leaves have so many healthy benefits, which is a rich source of  vitaminA, B, C and B2. It is also a good source of Iron, Calcium, Beta carotene and proteins, which can reduce hair loss and also increase hair growth. So, try to include in your day to day life.

Karivepaku podi

                         Here is the preparation, please give it a try for yourself..

Ingredients:

• Curry leaves - 1 cup (1 cup= 250 ml)
• Chana dal - 2 tbsp
• Urad dal - 2 tbsp
• Coriander seeds - 2 tbsp
• Cumin seeds - 1 tbsp
• Garlic - 4 to 5
• Red chillies - 15 to 20 or according to your taste
• Oil- 1 tbsp
• Salt as required

Preparation:

1. Take 1 cup curry leaves, clean and wash them and dry them for 1/2 hr to 1 hr.
2. Now heat 1 tbsp of oil in a pan and add chana dal, urad dal, coriander, garlic and saute for a minute or two, till they turn slightly to golden brown.
3. When they are half roasted, add red chillies and fry them for a minute and add curry leaves into it and saute for a minute.
4. Lastly add cumin seeds and switch off the flame.
5. Cool it down and transfer to the blender and by adding salt, blend them to a coarse powder. 
6. Store them in an air tight container.
7. We can serve with rice, idli, dosa, upma etc.,
8. While serving add some ghee to make it more tasty.

Tips:

• While serving add ghee to make it more tasty.
• You can also add roasted peanuts or sesame seeds to make more healthy and tasty.

Karivepaku podi

Monday, August 10, 2020