CHICKEN FINGERS

Chicken  :  500 gms

Eggs        : 2

Potato     :  1 Big

Dhaniya powder  :  2tsps

Cumin Powder     :  1 Tsp

Garam masala      :   1 ½ tsp

Coriander leaves   : 2 tsps

Salt to taste

Turmeric             : ½ tsp

Red chilli powder  : 2 tsps

Ginger garlic paste  : 2 tsps

Bread crumbs       :  ½ cup or as required

Corn flour             :  2 tsps

Oil for deep frying

Tomato ketchup    :   As required

 

Boil the potatoes and mash them and keep them aside.

Heat 2tsps of oil in a pan and add minced chicken. Add salt, turmeric and chilli powder. After 10 mins add ginger garlic paste, dhaniya powder, cumin powder and mix it well.  Add garam masala powder and chopped coriander leaves to it.  Cook until water evaporates.

Add smashed potatoes to chicken and mix it well.Turn off the stove. 

Add corn flour to this mixture, check the seasoning and if required add salt and chilli powder.

Take white egg in a bowl and beat along with a pinch of salt. Take chicken mix and make fingers (can make any shape like balls or fingers, as you like).

Dip each finger in to white egg mix and roll it in to bread crumbs and then dip in boiling oil for deep frying. (Careful while dipping fingers in to egg mix as it may break, otherwise you can toss it with egg white using spoon.). 

Fry them until it gets golden colour.

Serve hot with tomato ketchup.

VEGETABLE CHEESE BALLS

INGREDIENTS :

 

Potato : 2

Carrot : 1

Mutter : ¼ of small cup

Eggs: 2
Bread crumbs : As required
Salt to taste
Chilli powder : 2tsp
Brown (or) milk Bread Pieces : 2 large
Oil for frying
Grated cheese : 2 to 3 tbsps
Chopped Coriander leaves : 2tbsps

(You can add cabbage & beans also)

Boil Potato, carrot, mutter and mash them. Soak bread into water, with in a minute squeeze out excess water and crumble.

Combine mashed vegetables, chopped coriander leaves, crumbled bread & grated cheese. Mix salt & chilli powder. Make lemonsized balls and keep them aside.


In a bowl take egg, and beat white substance of egg along with a pinch of salt. Dip each ball in to egg white and roll in the breadcrumbs. Now dumplings are ready to fry.

Heat sufficient oil in a deep pan. Once it is hot, dip the balls in oil to fry them on a low flame. Fry till balls get golden colour anddrain on absorbent paper. Now veg cheese balls are ready. It melts in the mouth. Serve hot with tomato ketchup.

ANDHRA PRAWN CURRY / ROYYALA KURA

Andhra Prawn Curry is a tasty and simple sea food recipe.

 

INGREDIENTS :

Prawns : 500 gms

Oninons : 2 Medium

Green chillies : 2
Cloves & Cinnamon : 4 each

Garlic cloves : 3
Poppy seeds/ Khus khus/ Gasagasalu : 2 tsps
Coconut : 5 tsps
Dhaniya or dhaniya powder : If powder, use 2 tsps or dhaniya use 11/2 tsp
Ginger garlic paste : 2 tsps
Salt to taste
Red chilli powder : 1 tsp or according to your spicy level
Turmeric

Garam masala powder : 11/2 tsp

PREPARATION :

Take peeled & cleaned fresh prawns, add turmeric 1 tsp and little salt. Boil them in a pressure cooker, after 3 whistles turn it off.

 In a mixer jar make powder of poppy seeds, then add cloves, cinnamon, garlic cloves and coconut. Paste them with adding little water. Keep this masala paste aside.

Heat 2 tsps of oil in a wide bottomed vessel, add chopped onions and green chillies. Add little salt and turmeric to bring out the moisture, and fry until they become transperant. Add ginger garlic paste and stir it well. Add the masala paste and add enough water to get right curry consistency. Cook for 10 mins, Add salt red chilli powder. Stir occasionally. Then add boiled prawns to it.

Cook for 5 mins, then add garam masala and cook for 2 mins. Check the seasoning. Garnish with coriander leaves. Serve with rice or roti.

PAVBHAJI

               Pavbhaji is a fast food dish mostly for north indians but also famous all over india as snack item. . It is  easy and popular indian street food. Bhaji means boiled and mashed  various vegetables and cooked with a spicy masala. Served with butter and pav. I made pavbhaji this weekend, turned out great. No more delay  try this mouth watering dish !! U can add any vegetables... take atleast 5 to 6 variety of vegetables.

INGREDIENTS  :

Pav : 6
Cauliflower :  1 small flower
Beans chopped  :  1/4 cup
Carrot :  1 large
Green peas  : 1/4 cup
Capsicum  :  1
Aloo  :  2 medium
Tomatoes  : 2 medium
Oninons  : 2 medium
Green chillies  :  4
Ginger garlic paste : 1 1/2 tsp
Cloves & cinnamon : 2
Red chilli powder :
Turmeric powder : 1/4 tsp
Salt to taste
Coriander powder : 1 tsp
kasuri methi Mashed  : 1/4 tsp
Garam masala   : 1tsp
Lemon  : 1
Butter  : 4 to 5 tsps
Coriander leaves for garnish
Food colour  (red)  : Optional

•    Chop and boil all the  vegetables in a pressure cooker, with adding 1 cup of water until tender. Drain left over water and keep it side,  mash the vegetables using a masher.
• Heat oil in a pan, add cloves, cinnamon, onions and green chillies. Saute them till onions becomes soft.
• Add ginger garlic paste and fry for 2 mins, then add tomato pieces to it. Stir for 3 mins and add salt, red chilli powder, turmeric, coriander powder, kasuri methi to it and combine well.  
• After tomatoes becomes mushy, add the mashed vegetables along with a cup of drained left over water. Cook on a medium heat for 10 mins, stir occasionally.
• Add 2 tsps of butter.Add garam masala also. Then gravy will begin to thicken.
• After getting bhaji consistency adjust salt if needed. Garnish with coriander leaves.
• Serve with buttered pavs, sliced onions and lemon.

Note :  Instead of using coriander powder, kasuri methi, garam masala u can use 2 tsps of  pavbhaji masala.

 No need to add the same vegetables, u can add or less vegetables.

BADAM MILK / ALMOND SHAKE

                   Badam milk is a soothing and wholesome drink made from badam and milk.  Almond milk is a nutritious drink. Almonds provides you vitamin E.

                       WHAT YOU NEED  :

                                   Almonds / badams :  20 to 25

Milk  : 1 litre

Sugar  : 1/4 cup (Adjust to ur taste)

Elachi powder : a pinch

Food colour or safforn

HOW TO MAKE :

Soak badams atleast 2 to 3 hrs. Remove the skin and make fine paste adding little milk.

Heat the balance milk and add the badam paste and stir it well.

Boil it for 15 to 20 mins, keep stiring.

Add safforn or food colour, mix well.

Then add sugar and cardamom powder stir it well.

Once it done pour it into a bowl for cool down.

Pour in to a glass and add badam pieces.

Serve chilled.

ALOO CAPSICUM MASALA

                                   Aloo Capsicum Masala is a North Indian Dish and Goes Very Well With Roti Items. Aloo capsicum is a simple combination of bell pepper and Potatoes.

INGREDIENTS  :

Aloo / Potatoes  :  2

Bell pepper / Capsicum  : 2 big

Tomatoes  :   2

Onion    : 2

Green chillies : 3 to 4

Turmeric powder   : 1/2 tsp

Chilli Powder  :  Depends on ur spicy level

Garam masala : 1 tsp ( Optional)

FOR PREAPRING MASALA  : 

Onion  : 1

Garlic cloves  : 4

Ginger   :  small piece

Dhaniya / Coriander seeds   : 1 tsp

Cumin seeds  : 1/2 tsp

Cashew nuts  : 10

• Wash and peel potatoes. Cut potatoes in to medium size pieces and boil it. Wash and cut capsicum and keep it aside.

• In a fry pan dry roast coriander seeds & cumin seeds or u can use coriander powder and cumin powder ( 1tsp Each).
• In a blender add ginger, garlic cloves or ginger garlic paste ( 11/2 tsp), Roasted coriander & cumin seeds, onions, tomatoes, cashew nuts and make a paste adding little water as shown in the picture.
• Take a sauce pan and add 3tsp of oil. On heating add onions and need to add little salt at this point.
• Fry onions 5 mins and add capsicum pieces in it.

•  Let it fry for a while and add salt, chilli powder, turmeric powder and mix it well.

• Covered with lid and cook for 5 mins till capsicum becomes soft.
• Then add grinded masala paste to it.

•  Mix boiled potatoes, add little water and cook till it leaves a layer of oil. Atlast add garam masala. (Optional)
• Check the seasoning if u need add salt to it. Garnish with coriander leaves.
• Serve with naan / roti / chapathi.

PESARATTU

                  Pesarattu is andhra's special breakfast. It is also  popular as MLA pesarattu in andhra restaurants. 'Pesarattu - Upma' is a mouth watering dish. Traditionally we serve pesarattu with ginger chutney.

FOR BATTER  : 

Whole Moongdal / Split Moongdal  :  1 cup
Rice   : 1/2 cup
Green Chillies       :    2
Ginger        :    Small Piece
Zeera


PREPARATION  : 

•  Soak whole moong dal & rice atleast 6hrs. (If it is split moongdal soak for 2hrs). 
• Grind soaked moongdal & rice along with green chillies, ginger and salt in to smooth batter.
• No need forment the batter, if your not making pesarattu immediately refrigerate it.
• Heat the frying pan. Pour a small bowl of batter and spread it in to a thin round layer as you do for normal dosai.
• Drizzle little oil around the pesarattu.
• Sprinkle chopped onions, green chillies, ginger pieces and zeera.

• Roast until pesarattu gets light brown colour. Flip the pesarattu to another side. Cook for 2 mins.
• Then your pesarattu is ready and take pesarattu in to a plate.
• Keep hot upma in the middle of pesarattu. 
• Serve traditionally with ginger chutney or coconut chutney.

Raitha / Raita

 A raitha is very simple preparation. It's just a liquid salad. Adding vegetables with yoghurt  like carrot, cucumber, tomato, onion and green chillies to yoghurt. Mixing carrot is healthy  and tasty. Usually raita is a accompaniment with  biryani ,pulao recipes. we can eat raitha with roti also. With any variety rice items it goes very well.

FOR PREPARATION  :

Yoghurt / Curd   :  1 Cup

green chilles : 2


Onion    : 1

Grated Carrot   : 1/2 Carrot

Salt to Taste

 Chop onion and green chillies into small thin pieces. Beat a cup of yoghurt in to smooth consistency. Add onions, green chillies, grated carrot and salt. You can also add small keera pieces in raitha. It helps to reduce body heat. Raitha is ready. Can serve with any rice items or roti.

CORIANDER RICE

                  Coriander rice easy to prepare with fresh and  flavourful coriander leaves. This recipe quiet simple and flavorsome.


WHAT I USED  :

Boiled  Rice   :  2 Cups
Coriander Leaves  : 1 Big bunch
Green chillies   : 3
Onion     : 1
Ginger & Garlic Paste  : 2 tsp
Salt to taste
Zeera  : 1 tsp
Oil or Ghee   : 4tsp
Cashew nuts (Optional)
Curry leaves

 HOW I MADE IT  :


   Clean and chop a bunch of coriander leaves. Grind corainder leaves and green chillies and keep it aside.

Take a pan and heat oil or ghee add zeera, cashewnuts (Optional) and curry leaves. when it spluters add chopped onion, when it becomes transulant add ginger garlic paste. Stir it well.  Add grinded  Coriander paste, turmeric, salt. Cook until it leaves raw flavor then add boiled rice to it. Mix it well. Check the seasoning. Gournish with coriander leaves.

RAVA LADDU/ RAVA LADDOO/ SUJI LADDU/ SEMOLINA BALLS

         Ravva laddu is popularly known indian sweet. Ravva laddu made easier. U can try ravva laddu when time is short. Ravva laddu is a simple and delicious recipe. There are several versions of ravvaladdu recipe, But i used to follow only one version which my mom used to prepare from my childhood. One variation is the use of cardamom powder which i avoided. Peoples who likes the cardamom flavour they can add cardamom powder at the end. I used only badam / almonds in this recipe, almonds are loaded with protiens, vitamin E, Fiber, Calcium, Magnesium which is good for health and skin.

RAVVA LADDU RECIPE : 

INGREDIENTS :

Semolina / Upma rava / Suji  : 1 Cup

Sugar       : 3/4 Cup

Grated coconut  :  1/4 Cup

Badam, Cashewnuts, Raisins  :  1/4 Cup

Ghee      :     3 tsp

Few tbsps of Milk


            Take wide bottomed pan and heat 3 tsps of ghee, once ghee is hot enough, simmer the flame and roast cashewnuts, raisins and badam. When all nuts turn to golden colour add grated coconut and roast for  4 mins then add semolina in it, stir continously. Make sure flame is very low, Roast Ravva till its well roasted and aroma starts coming out.

 Turn of the stove and add sugar to this mixture. (U can add powdered sugar also) Mix well. For making laddoos need to add 4,5 tbsps of hot milk. Take ravva mixture in to a bowl and sprinkle hot milk on the top and start making laddoos. Then ur ravva laddu is ready.