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 

Wednesday, November 23, 2011

Vada Bread



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


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.

Jaleelakamal

sending this to Nithu's Healthy combo meal host by Nivedhanan.


16.9.13
Linking to Cutchi Kitchen 100th post Giveaway

Monday, November 21, 2011

Biko

This is Filipinos favorite breakfast the name called rice cake.

Ingredients

Sticky rice (Thailand rice) – 50 gr


Dark Black Jaggery( karuppattii vellam) –   25 gr
Coconut milk – ¼ cup
Pista – grated - 1 tbsp

Mothod
1.      
      1. Soak rice whole day, change the water 2 times.
2 .Drain the water and stem the rice for 45 min in idly cooker.  (10 min high flame and 35 min very low flame)
4. Add ½ cup water into jaggery heat it and filter the syrup.
5. In a pan jaggery syrup and coconut milk leave to boil 2 minutes then mix in steamed rice and stir continuously and mix evenly.
6. Transfer into square shape container leave for 10 minutes.
Finally sprinkle the pista flakes.





Note

This is Filipinos favorite breakfast the name called rice cake,they are using sugar (or) brown sugar , you can make this cook in oven also .I tested this food in which  I bought from supermarket, readymade biko
Instead of jaggery they are using brown sugar, I used here jaggery (karuppattii vellam) 

Tuesday, November 15, 2011

Black Channa & Apple Salad



Black Channa & Apple Salad: 
Ingredients
Boiled Black channa – 25 grams
Apple –  ¼  of an apple
Carrot -  2 inch size
Cucumber – ½


For dressing
 Pure Orange juice - 3 tbspn
Seedless Dates – 2 nos
Pepper – 1 pinch
Salt 1 to taste
Chaat  masala –  2 pinch





Method
Chop apple, carrot & cucumber and add boiled black channa .Mix  well :  dates,orange juice,salt,pepper,chaat masala  and add to black channa mix.You can have this Black channa and apple salad for breakfast with cutlets and masala chai or mint tea.  It is a very light and a healthy diet salad. Adding orange juice, gives a better taste. Instead of adding lemon juice and honey to the salad, I have added orange juice and dates.For a healthy life, it is good to have nutritious salad like these.

I am sending these recipe to srivalli's soups and salad mela  



Saturday, November 12, 2011

Hammus - 1



                       HUMMUS


INGREDIENTS:
White chickpeas –1/2 cup
Garlic cloves – 2 nos
White sesame seeds – 1 tbspn
Lemon juice – 1 tbspn
Olive oil – as per use
Salt to taste

 for decorate:
Paparika powder
mint leaves


METHOD:

Soak the chickpeas night itself, boil it in the pressure cooker.
Add the roasted sesame seeds, salt,  garlic cloves in the boiled chickpeas, now make it as a smooth paste.
In that paste add lemon juice &  olive oil then mix it well. Sprinkle the paparika  and mint leaves.
This hammus goes well with kuboos, chapapati,rotti, naan and all grill items.Very good Spread for sandwich, shawarmah, filafil sandwich. You can see my Fillfil sandwich here.

             4.6.13
Linking to Juile's Flavor's of Cuising - Middle Eastern hosted by My Cooking Journey  sandhya
         

Sprout Moong Dal Beet Idlis








STEP 1:

Soak 1/2 cup whole green moong dal in water for 8 hours.

Rinse and Drain. Place the soaked dal in a clean soft cloth and loosely wrap them in a bundle. Place this in a hot-pack and close it slightly.  Take the sprouted beans and cook it. Set aside.


STEP 2:

Sprouted Moong Dal Beet Root Stir-fry:

Ingredients: 

Beetroot - 2 Nos
Cooked Sprouted whole moong dal - 1/2 cup.

To Saute:

oil - 1 tablespoon
mustard seeds - 1/2 teaspoon
urad dal - 1/2 teaspoon
garlic - 2 cloves
onion - 1
curry leaves - few sprigs
shredded coconut - 1 tablespoon (optional)

Method:

Finely chop the beetroot. Place them in pan and pour enough water to cover the beetroot. Cook it.Drain and set aside.In a large pan, saute the cooked beet root and sprouted whole moong dal along with the ingredients to saute and set aside.












STEP 3:

Ingredients:

Idli batter - 3 cups
Sprouted Moong Dal Beet Root Stir-fry - 1 cup

Method: 

Mix them together.  Make idlis in the usual way.  Enjoy hot healthy idlis
.



I am sending this to priya's cooking with seed moong event.


 Ropost for priya's event





-Jaleelakamal

Thursday, November 10, 2011

Lemon Honey N Nuts Fruit Salad



Ingredients
Lemon  - 1no
Honey  -  full of 2 soup spoon
Nestle cream  - 1  small Tin
Needed Fruits:Papaya, Apple, Pineapple,Green pears,Black Grapes, Avacoda,banana – 3 cups
Nuts – badam,pista,walnut, casuenut –  Each 5 nos
Raisins  - 10


Method
Cut all the fruits and mix lemon juice, then add nestle cream and mix it well.
Chop all nuts and roast it in little ghee (or) butter, then add to fruit mix.
Finally add the honey and mix it well.
Very good healthy rich nuts fruit salad for party.
You can use sweetened condensed milk instead of honey.

I sending this Fruit salad to Richa's F for Fruit curries event.

Sunday, November 6, 2011

Eid Mubarak to all my blog friends


Wish you all and your family a very happy and peaceful EID. May Allah accept our good deeds, forgive our sins and shower us all with his love and mercy.
EID MUBARAK!!!


Eid Mubarak to all









Chickhen Biriyani, Shami Kabab



Henna design

Henna design

Tuesday, November 1, 2011

Eggplant Bajji with Bread Sandwich


Eggplant Bajji with Bread Sandwich
Ingredients
eggplant  (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  tspn
Baking 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.
 I am sending this recipe to priya's Healthy Lunch Box Idea.