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

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

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

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. Along with the mutton biriyani we prepare this Sweet.

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 

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

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) 

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  

Raw mango salad

\sweet corn chicken soup

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

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.

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

Sheer Kurma

Dates Sogo Payasam

Chickhen Biriyani, Shami Kabab

Henna design

Henna design

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.

Ragi, Barle Nigella seed Thattai

Ingredients

Ragi Flour – 100 gram

Barle coarsely powdered –   100 gram

Rice Flour  – 1 tbspn

Urad dal dry roast and powder – 1 tbspn

Coarsely ground pepper – 1 tspn

Salt – to taste

Ajwain – ½ tspn

Nijella  seed – ½ tspn

Butter – 1 ½ tbspn

Soaked Channa dal – 1 tbspn

Sodium bicarbonate – ½ tspn

Chopped curry leaves – 1 tbspn

Oil – for frying

Method

In a bowl add all the ingredients and add little water and make a soft chapatti dough.Make the dough into gooseberry size balls Use a plastic sheet and flatten the balls (I used cornflakes sheet) all the balls ¼ cm thickness and deep fry till golden brown.It is a great tea time snack. It is healthy too.

You can get 22 Thattai.

Happy Diwali to all I Sending this recipe to krithi's serve it Festival Potluck and Anu's Diwali - Festival of Lights Event

Diabetic Recipes, Ragi Recipes,kezvaraku ,,ராகி தட்டை

Bitter Gourd Juice

 

Bitter gourd is a diabetic cure vegetable. You can drink daily in the morning 11 O'clock. it will bring down your sugar level.

INGREDIENTS

Bitter gourd  -  3 inch size

Whole black pepper – 4 nos
Cumin – ¼ tspn
Salt – 1 pinch
Lemon juice – ½ tspn

Method

Wash and slice the bitter gourd.

In a mixie ,  put all ingredients except lemon juice and grind it well.

 strain the juice.Finally add lemon juice.

Note:

Bitter gourd is a diabetic cure vegetable. You can drink daily in the morning 11 O'clock. it will bring down your sugar level.

Watnut dates mint chutney

The walnut is very good for brain  growth and development.   Walnut’s shape looks like a brain


Ingredients

Walnut – 4

Dates – 100 grams

Mint leaves – 1 bunch

Ginger – 1 inch size

Red chilly powder - ½ teaspoon

Roasted and powdered cumin - 1 teaspoon

Vinegar – ½ teaspoon

Salt – ¼ teaspoon

Method:

Soak walnut and remove the skin

Soak dates in the hot water and remove the seeds.

Wash mint leaves.

Grind ginger, cumin powder, and chilly powder in a blender/ mixie.

Then add dates, walnut, mint, salt and grind to a smooth paste.

Finally add vinegar and mix well.

Yummy nutty dates mint chutney is ready to serve.

Tips

The walnut is very good for brain  growth and development.   Walnut’s shape looks like a brain. You can use this chutney like jam. Its is very good for growing children. Dates have more iron. In Ramadan season,   this chutney goes well with all snacks items. It is very healthy for pregnant women. If you like you can add little badam and pista also.