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Monthly Archives: October 2011

Prawn Masala

Ingredients Preparation Instructions
Prawns 1/2 kg 1.Take bowl, marinate prawns with 1/2 spoon turmeric powder and salt for 1/2 hour in refrigerator.
2.Heat oil in a pan,fry the prawns.Do not deep fry.
3.Remove the prawns from the pan,add onions,green chilli and curry leaves.saute well
4.If onion get cooked, add ginger garlic paste.stir well.
5.Add tomato.If tomato get cooked add all the spices.
6.Stir continuously in a low flame.
7.After 5 min,add prawns saute well.
8.Close the lid of pan and cook for 5 min.
9.Add chopped coconut(optional)
10.Garnish with coriander leaves
Chopped onion 3
Chopped tomato 3
Chopped green chilli 4
Ginger garlic paste 2 TS
Chopped corinader 3 TS
Curry leaves 10
lemon juice 2 S
Chilli powder 1 S
Turmeric powder 1 S
Garam Masala 1/2 S
salt to taste
Oil to saute
 
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Posted by on October 30, 2011 in Non Vegiterian, Recipes

 

Juicy Chicken Kebab

Ingredients Preparation Instructions
Chicken Keema/Boneless 1/2 Kg 1.Hlaf boil chciken keema with little amount of water.(You can do this dish with boneless chicken also.Half boil chicken peaces)
2.Mix chicken with turmeric powder,chilli owder,garam masala,salt and green chilli.
3.Grind this chicken without water.
4.Add finely chopped onion.
5.Make finger shaped kababs.
6.Fry in oil.No need of deep fry.
Prepare Sause
1.Heat the pan
2.Add tomato sause,soya sause,coriander leaves.
3.Mix cornflour with water and add to the pan.
4.Stir for a while.If it becoming thick,add kebabs to this sauase.
5.stir for while.garnish with coriander leaves
Finely chopped Onion 1
Chopped green chilli 5
Turmeric Powder 1/4 spoon
Chilli powder 1/2 spoon
Garam Masala 1/2 spoon
cumin powder 1/2 spoon
Salt to taste
Coriander leaves to garnish
For Sause
Tomato sause 3 table spoon
Soya sause 1/2 spoon
Cornflour 2 spoon
 
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Posted by on October 28, 2011 in Non Vegiterian

 

Cornflakes Bhel

Ingredients Preparation Instructions
Corn flakes 2 cup 1.Take bowl, combine onion,totmato,cucmber,salt chat masala and mix well.
2.Add cornflakes,chopped coriander leaves,lemon juice and mix well.
3.Instant cornflakes bhel ready.
Chopped onion 1
Chopped cucmber 1
Chopped tomato 1
Chat masala 1 table spoon
chopped corinader 2 pinch
lemon juice 2 tea spoon
salt to taste
 
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Posted by on October 14, 2011 in Recipes, Snacks

 

Cornflakes Masala

Ingredients Preparation Instructions
Corn flakes 1 cup 1.Heat oil in a pan and deep fry cornflakes till crisp.
2.Heat two tablespoons oil in a pan and add mustard seeds. When they splutter add curry leaves, kismis and cashewnuts and sauté for a minute and take it off the heat.
3.Add turmeric powder, red chilli powder, salt, sugar, peanuts, and cornflakes and mix well.
4.Tasty crispy and spicy cornflakes masala ready.
Mustard seeds 1 teaspoon
Curry leaves 1/4 cup
Kismis 10
Cashewnuts(roasted) 10
Peanuts(roasted) 10
turmeric powder 2 pinch
Chilli Powder 1/4 spoon
salt to taste
Oil to fry
 
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Posted by on October 14, 2011 in Recipes, Snacks

 

Protein rich Dosa

Ingredients Preparation Instructions
Green gram 1 cup 1.Soak all the cerals together in water 4 hours.
2.Grind well.
3.Add chopped onion,green chilli,corinader leaves and salt.
4.Mix well and make dosa.
5.Goes well with all type of chutnies.
Dal 1 cup
Mung Dal 1/4 cup
Coriander Leaves 3 table spoon
Green chilli chopped 3 table spoon
onion chopped 3 table spoon
salt to taste
 
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Posted by on October 14, 2011 in Recipes, Vegiterian

 

Roti/Chapati

Ingredients Preparation Instructions
wheat flour 1 cup 1.Add wheat flour, besan flour to fenugreek leaves.
2.Add chilli powder,cumin powder,garam masala,turmeric powder.
3.Add curd.
4.Mix well and make a dough by adding water slowly.
5.Keep aside for 1/2 hour.
5.Make paratha same way we are making chapathi.
Water 1/4 spoon
salt to taste
Curd 1/2 cup
 
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Posted by on October 11, 2011 in Recipes, Vegiterian

 

Methi Paratha(Fenugreek Leaves Paratha)

Methi paratha
Ingredients Preparation Instructions
Finely chopped fenugreek leaves 1 cup 1.Add wheat flour, besan flour to fenugreek leaves.
2.Add chilli powder,cumin powder,garam masala,turmeric powder.
3.Add curd.
4.Mix well and make a dough by adding water slowly.
5.Keep aside for 1/2 hour.
5.Make paratha same way we are making chapathi.
wheat flour 1 cup
Besan flour 1/4 cup
Chilli powder 1 tea spoon
rosted cumin powder 1/2 spoon
garam masala 1/2 spoon
turmeric powder 1/4 spoon
salt to taste
Curd 1/2 cup
 
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Posted by on October 11, 2011 in Recipes, Vegiterian