Thursday, December 29, 2011

Crispy Cauliflower - Snacks mela




Best Starter recipe.




Ingredients
Cauli flower -  ¼ kg
Oil – for frying
For batter
Maida – 100 gram
Corn flour powder – 25 gram
Rice powder – 1 tbspn
Chilli powder – 1 tspn
Salt
Red food colouring -   1 pinch (if required)
Ginger garlic paste – ½ tspn
Method
Wash and Cut cauliflower into florets, add little salt, boil the cauliflower with enough water and strain it .set aside
Mix all the above said ingredients as idli batter except oil.
Heat oil dip the Cauliflower florets into the mixed batter and deep fry.
Serve with tomato ketchup.
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Eggplant Bajji sandwich Please click the link/



Eggplant Bajji with Bread Sandwich
Ingredientseggplant  (brinjal) - 1 no
besan flour - 3 soup spoon full
corn flour  - 1 soup spoon full
garlic powder -  ¼   tspn
fennel seed powder -  ¼ tspn
red chilli powder – ¼  tspn
salt - to taste
oil – ½  tspnBaking soda  - 1 pinch

Method

 Add little water and mix all the ingredients, except eggplants,  to become a thick batter (like idli batter consistency) . Heat oil over a medium flame.  Dip the eggplants in the batter one by one and deep fry to golden brown.

For sandwich

Bread
Tomato ketchup
Eggplant bajji
Butter

Take two slices of pan fried bread.  Spread the ketchup over it. Place the bajji in between and make a sandwich

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Prawn & Mutton Kheema Kabab Please click the link for recipe





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Vada Bread Please visit here step by step picture



This is a popular snack in North India.  It tastes good with Pav Bun and sauce.  For a change i made it vada bread

Ingredients: Bread 8 slices or buns - 4
Butter - enough to fry
tomato ketchup - as needed
Dates chutney or any sweet chutney
To make the vada:
Instant mix Bajji flour - 1/2 cup
Corn flour  - 1 tablespoon
to make the masala filling:cooked  (boiled and peeled) potato - 1
onion - 1 chopped
green chillies  - 1 finely chopped
turmeric powder - 1/4 teaspoon
oil - 1 teaspoon
to saute:
mustard seeds - 1/4 teaspoon
cumin seeds - 1/4 teaspoon
few curry leaves
frozen green peas - 1 tablespoon
asafoetida powder (hing) - 1 pinch

Method:

A. Prepare the potato masala.  In a thick bottomed pan,  heat oil. 
Add mustard seeds, cumin seeds, hing powder,  and curry leaves.
Add the green peas, onion and green chillies and saute  well .
Add turmeric powder and salt to taste.
Add the mashed cooked potato and mix well to the mixture.
Remove from heat and set aside.
Once cold, make small potato masala balls. Keep aside.

B. Butter the bread slices or buns and fry them in a pan.

C. Mix the bajji flour with the corn flour and mix well with enough water.
Heat oil in a pan for deep frying.
Take the potato balls one by one and dip in the bajji mix batter and fry it until golden brown.

D.Take the butter fried bread  slices or bun.  Apply ketchup on one slice and the sweet chutney and another slice.  To serve to adults, you can add green spicy chutney instead of ketchup.   Place the fried potato balls in between and make a sandwich.
It can be eaten as a breakfast or as an evening snack with hot tea.


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Palak bonda dates coriender chutney. Please Click the link for step by step picture.

KEERAI BONDA
INGREDIENTS:
Urud dhall – 200 gms
Ginger – finely chopped 1 tbspn
Green chilly – 2 nos
Keerai – 1 bundle
Onion – 1 big
Salt – to taste
Idli soda – 1 pinch
Curry leaves – few
Coriander leaves – few
Oil – for deep fry
Pepper crushed – few
METHOD:
Soak urud dhall for one hour, then grind it to a nice paste with salt.
Finely chop the washed keerai.
In the urud dhall dough add the keerai, green chillies, ginger, onion, pepper, idli soda, curry leaves, coriander leaves and mix it well.
In a pan heat the oil for deep fry, make the bondas in the dough, cook for a nice golden brown colour and drain the oil.
This bondas will be tasty with dates coriander chutney or gram dhall chutney and nonbu kanji at fasting days.
In tis bondas i have added the palak keerai.



In the busy world For Ofice or School all are like fastfood only. Fast food is not good for health. But we can make same thing in the home itself.we can make variety of health foods in the form of fast food. This past 20 year daily i am packing for  my children and hubby and me breakfast and lunch.different type of sandwiches


I Sending these recipes to srivalli's snack mela

Saturday, December 24, 2011

Cashew Soji Kheer with Poha Idli - White Christmas Challenge



There are so many varieties of kheer like soji (rava or cream of wheat), cashew kheer, rice kheer, Badam (almond), sago, pista kheer ,poha.   Its really this  Cashew kheer yummy and very light  kids delight.


My entry for White christmas Challenge




Cashew nut Soji Kheer
Serves – 3

Ingredients
Low fat Milk – 2 cup
Cashewnut -  8 no
Sugar -  75 gram
Soji -  25 gram
Cardamom – 1 no
Method
Grind cashew nut in to smooth paste to cashewnutBoil the milk with cardamom, and add ground paste.Reduce the heat,  and slowly add soji and stir well without lumps. Finally add sugar and stir well.  Serve with Idly, Sponge Dosa,Idliyappam, Appam.For richness you  can fry the cashew nuts in a ghee and add into cashew soji kheer,





World'sBest breakfast Idli there so many varities of idlis like , soji idli, moung  beet idli, sweet idli, egg idli, vej idli, poha idli, ragi idi , barle idli.etc...
Ingredients
Idiy Rice – 2 cups
Poha(aval) - 1 cup
Urad dal – ¾ cup
Fenugreek seed (Methi) – 1 tsp
Handful of - Cooked rice
Baking soda – ¼ tspn
Salt – to taste

Method
Wash, Soak urad dal and fenugreek and rice,poha,cooked rice separately  in water for  4 to 5 hours  or overnight.
First grind separately urad dal and fenugreek smooth paste keep aside and next rice,poha,cooked rice  grind in to coarse paste, then mix it well . Leave ferment for 8 hours.
Once the batter is fermented Add salt and baking soda and mix well.
Grease the ildy pan with oil or ghee and pour the better, steam cook for 10 min.
Serve hot  with coriander chutney, tomato chutney, sambar, fish curry, mutton kurma,idly podi of cashew kheer.




Poha Milk Flakes



Note:Poha, made from flattened rice,Flattened rice (also called beaten rice), easy-to-cook, It is often eaten for breakfast , we can make poha milk flaks, poha uppma,poha vadai,poha salad etc…..




I sending this recipe to white christmas challenge, Jingle all the way , juiles christmas delicacy and vardhini's sinfull delight

Saturday, December 17, 2011

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Thursday, December 8, 2011

Stuffed Mutton Kheema Murthaba



Murthaba is Islamic  Traditional food.
Healthy nonveg Stuffed with mutton kheema , we can make same like prawn, mixed vegtable,cabbage with egg,chicken also. It's very tasty combo. I am regularly prepare for Morning tifin or night dinner.


MURTHAFA 
INGREDIENTS:
FOR PREPARING DOUGH:
Maida – 2 cup
Egg – 1 no
Dalda – 1 tbspn
Salt to taste
FOR THE STUFFING:
Mutton kheema – 200 grms
Ginger garlic paste – 2 tspn
Cumin powder – ½ tspn
Onion  - ¼ kg
Tomato – 2 no
Chilli powder – ½ tspn
Turmeric powder – ½ tspn
Garam masala powder – ½ tspn
Green chilly – 2 no
Coriander leaves - little
Oil + little ghee (or) butter– for frying
Salt to taste
Egg beated – for spreading in the paratha



METHOD:
  Yummy murthaba amzaing taste, very easy to prepare .(murthaba, egg parata, muddai rotti)

In a tawa heat the oil, add chopped onions sauté until it cooks then add ginger garlic paste, tomato, above said all masala powders and fry it well.Then add the mutton kheema in to that and cook till it done and finally add coriander leaves.

Prepare soft dough and make balls in it, then grease each balls with the oil

Now roll the dough in to big flat paratha and spread little amount of beated egg.



Take one tbspn of stuffing, keep it in the center, now fold the edges and make a square shape.


You can make this in Rectangle shape murthaba ,triangle shape murthaba

In a frying pan heat some oil put the paratha and cook all the sides till golden brown.


Yummy parata ready to serve with ketchep.
serves : 3

Note:
Indiblogger masterchef 2 contest is going on. I am linking so many recipies. I am new to Indiblogger. I request people who are member in indiblogger kindly vote for me. Thank you for the people who have voted for me.Some more recipies you can find in this link. Please see my link in indiblogger .

Eggplant bajji sandwich,
vada bread sandwich
chicken pizza dosai
Small bun with kheema & egg sandwich


Regards
Jaleelakamal



Wednesday, December 7, 2011

Bottle Gourd with Hamoor Fish Cutlet Sandwich

                                                    BOTTLEGOURD WITH FISH CUTLET SANDWICH

Fast food is not good for health. But we can make same thing in the home itself.we can make variety of health foods in the form of fast food.

INGREDIENTS:
TO BOIL THE FISH:
Hamoor fish  - ½ cup
Salt  - little
Ginger garlic paste – ½ tspn
Pepper powder – ¼ tspn

FOR THE CUTLET:
Grated bottle gourd – ½ cup
Boiled potato – 1
Boiled carrot – ¼
Onion – 1
Green chilly – 1
Coriander leaves – little
Garam masala powder – ½ tspn
Pepper powder – ½ tspn
Bread crumbs – 1 tbspn

TO COAT THE CUTLET :
Egg – 1 (beated)
Corn flour – little
Bread crumbs – to the need

METHOD:
Clean the fish and boil them with above said ingredients, after it get boiled drain the water and crumble the fish.
In that fish add the grated bottle gourd , boiled carrot, potato, chopped onion, green chilly, pepper powder, garam masala powder, salt, coriander leaves, bread crumbs mix altogether and make round shape cutlets.
First dip the cutlets in the egg and coat in the corn flour and bread crumbs.
Heat oil in the tawa shallow fry all the cutlets and keep aside.


TO MAKE THE SANDWICH:
Kuboos
Sliced carrot and cucumber
Fish cutlet
humuus

METHOD:
Split the kuboos in to two in that spread the humuus little and set the sliced carrot, cucumber, cutlets and finally add little ketchup. Now the yummy fish cutlet sandwich ready.


Note:
Indiblogger masterchef 2 contest is going on. I am linking so many recipies. I am new to Indiblogger. I request people who are member in indiblogger kindly vote for me. Thank you for the people who have voted for me.Some more recipies you can find in this link. Please see my link in indiblogger .

Eggplant bajji sandwich,
vada bread sandwich
chicken pizza dosai
Small bun with kheema & egg sandwich


Regards
Jaleelakamal


Monday, December 5, 2011

Small Bun with kheema & egg sandwich



Small bun sandwich very good breakfast and evening tea time snack also, nice taste in kheema & egg sandwich.

Ingredients

Small bun  - 6 nos
Egg – 3 nos
Salt – ½ tspn
Black pepper powder – 1 tspn
FOR KHEEMA : 
Chicken (or) mutton kheema  - 50 gram
Turmeric powder – ¼ tspn
Ginger garlic paste – ¼ tspn
Butter – for frying bun
Oil – for  frying  egg

Method

Clean and Squeeze the water from kheema and add turmeric powder,salt ginger garlic paste to it and cook  well till it is done and set aside.
Beat the eggs well, add pepper powder, salt, cooked kheema and mix it well.
Spread the butter into buns and fry till it turns golden brown.
Heat  the frying pan, add oil and make small 6 egg omelettes.

In the bun one side spread the ketchup, other side spread thegreen chutney (or) walnut mint chutney, in the middle of the bun keep one kheema omelette.
Yummy yummy tasty small bun with kheema egg sandwich ready.
servers for 3

Note:
Indiblogger masterchef 2 contest is going on. I am new to Indiblogger. I request people who are member in indiblogger kindly vote for me. Thank you for the people who have voted for me.Please see my link in indiblogger .
Eggplant bajji sandwich,
vada bread sandwich
chicken pizza dosai

Regards
Jaleelakamal

Thursday, December 1, 2011

Prawn & Mutton Kheema Kabab


PRAWNS AND MUTTON KHEEMA KABAB

INGREDIENTS:

Prawns ( cleaned and deveined) - 100 grms
 Mutton kheema  (washed)- 100 grms
   Ginger and garlic paste - 1/2 tspn
   Garam masala powder - 1/2 tspn
   Curd - 1 tspn
   Green chilly - 2 nos
   Chilly powder - 1/4 tspn
   Turmeric powder - 1/4 tspn
   Salt to taste
   Onion - 1 big
   Coconut grated - 3 tbspn
   Coriander leaves - 1/4 cup
Black gram dhall  powder - 1/4 cup

   METHOD:
  
   In the prawns and kheema add chilli powder, salt, turmeric powder, garam masala powder, coconut, curd, coriander leaves, green chilli,          chopped onion to it and saute well for about 10 mins.  Cool the mixture for a while ground coarsely in a mixer and add beatened egg, black gram dhall powder to it and mix well.  Now make desired shape kababs  Shallow fry the kababs in a tawa or make it in grill.  
Kababs will be delicious to rice, chapathies or with kuboos.


I sending this yummy recipe to julie's Chrismas
Delicacy ,Srivalli's Snacks mela

Tuesday, November 29, 2011

Chicken Bajji

My children's all time favourite 


Serves : 3
Preparation Time: 15 minutues
Cooking Time : 15 mintes


 INGREDIENTS;
For Marinate
Boneless chicken (boneless sadia chicken) – ¼ kg (250 grams)
Chilli powder – ¾ tspn
Garam masala powder – ¼ tspn
Lemon juice – ½ tbspn
Ginger garlic paste – ½ tspn
Soya sauce – ½ tbspn
Salt to taste
FOR BAJJI BATTER
Maida – 100 gms
Corn flour – 30 grms
Baking powder – 1tspn
Oil – 1 tspn
Salt to taste
Oil - for frying
METHOD
Slice the chicken as length wise or bite size.
Add ginger garlic paste, salt, lemon juice, chilli powder, garam masala powder, soya sauce and mix it well. Marinate it for 10 mins.
Make bajji batter with above said ingredients adding little water like fluffy batter.
Heat oil in a pan, dip the chicken pieces in the batter and deep fry until it is done.
Tasty chicken bajji is ready. 
Once your children taste this they will not leave again.
It is an amazing fantastic starter recipe for all ages.
Very perfect for soup variety. 

Jaleelakamal

Monday, November 28, 2011

Mughlai Pepper Chicken Gravy

Yummy Mughal Pepper chicken gravy marinated in curd and Spices Very good for cold, throat infection. This suitable  for winter season.




MUGHLAI  PEPPER  CHICKEN

INGREDIENTS:
To marinate: 1
Chicken  - 1 KG
Curd      - 350 ml
Salt – to taste
Turmeric powder – ½ tspn
To grind and marinate:2
Whole black pepper  - 1 tbspn
Fried onion – 1 big
Roasted cashewnut - 50 gms
Red chili  - 5 no’s
Saunf - 1 ½ tbspn
Whole Coriander seed - 1 tbspn
Cinnamon - 1 inch size
Clove - 3 nos
Cardamom - 2 nos
Curd - 50 ml
 For Spluttering:
Oil – 50 ml
Gram masala – ½ tspn


METHOD:
Take the cleaned  chicken and marinate with curd, turmeric, salt and keep aside for 10 mins.
Grind all the above said ingredients to a smooth paste.
Then add grinded paste into the chicken and marinate for another ½ an hour.
In a pressure cooker add oil, garam masala and marinated chicken in to it, stir well  and leave  it for  three whistle. After the pressure is released stir well the chicken in high flame. Now  the  Mughlai chicken curry is ready.
Yummy Mughlai pepper chicken is ready to serve. It goes very well  with fried rice, ghee rice Nan, chapatti , roti.
I am sending this recipe to ticking plate radhika's Mughlai cuision




10.7.13

Linking to Julie's Flavors of Cuisine Mughlai hosted by Shruti


Thursday, November 24, 2011

Fig with Tomato Halwa

Fig is a good source of hemoglobin, which is very good for aneamic patients and also we can prepare fig as halwa, chutney or juice.


INGREDIENTS:
Fig fruit (honey soaked) – 2 tbspn
Ripened tomato – 5 no’s
Dates– 5
Sugar – 50 grms
Cardomom – 2
Ghee – 1 tbspn
Butter – 1 tbspn
Cashew nut – 25 grms




METHOD:
Boil the tomatoes in hot water so that the skin can be easily removed.
In a pressure cooker put the skin peeled tomatoes along with dates, figs, cardamom and butter, mix it well and make them to boil.
Cook them  till all the water goes  and  add the sugar to it, stir well for halwa consistency.
Roast the cashews in ghee and finally add to the halwa.
Very delicious and healthy  tomato fig  halwa is ready.
NOTES:
Fig is a good source of hemoglobin, which is very good for aneamic patients and also we can prepare fig as halwa, chutney or juice.




 15.10.12 - Asiya's Feast of sacrifice