CHICKEN LOLLIPOP

          Chicken Lollipop is one of my favourite chicken recipes.  This indo-Chinese recipe and can made easy. Try this!!!!

INGREDIENTS :

Chicken lollipops : 4

Ginger garlic paste : 2tsps

Salt to taste

Red chilli powder : 3tsps

Tomato ketchup :  2 tsps

Egg   : 1

Cornflour  :    3 tsps

All purpose flour / maida :  4tsps

Lemon juice : 1tsp

Azinomato (Optional) :  1 Pinch

Food colour (Red) : 1 pinch

Chicken masala  : 2tsps

Silver foil paper

 Make chicken lollipops out of the chicken wings.  Each wing can be  made into 2 lollipops. Cut the chicken wing into two parts, one part will have a single bone,  and the other will have two parallel bones. Remove the small bone from 2 parallel bones. Mould two parts  into a lollipop.

Wash them and drain all the water from it, and marinate with ginger garlic paste, salt, red chilli powder, tomato ketchup, beaten egg white, corn flour, all purpose flour, azinomato, food colour, lemon juice, chicken masala and  mix lollipops. Keep aside for 30 mins.

Heat oil in a deep bottomed pan and place the pieces on medium flame. Fry until it gets nice red colour. Place the fried lollipops on a absorbent paper so that oil will be squeezed out.  Take small silver foil paper and wrap the bones. Now chicken lollipops are ready. Serve with tomato ketchup, onion and lemon.

SOYABEAN MANCHURIAN

Soya bean Manchuria is a nutritious and tasty snack.  I used for this dish soya bean , cabbage & mint. These are having good nutritional values. Soya beans are an excellent source of protein and molybdenum. They are having very good source of iron, calcium, phosphorus, and dietary fiber and also good source of vitamins B1, B2, B6, and E and folic acid. Consumption of soya bean will reduce the cholesterol level. Soya bean consumption is thought to be one of the major reasons for the relatively low rates of breast cancer and prostate cancer in Asian countries. Try to use soya very often.

INGREDIENTS :

Soya bean  : 1cup

Chopped cabbage : 1cup

Mint leaves :  3or 4 stems

Corn flour    :  1 cup

Salt to taste

Red chilli powder :  1 tsp

Green chillies  :  4

Coriander powder  :  1 ½ tsp

Zeera powder :  ½ tsp

Garam masala  : 1  tsp

Finely chopped ginger : ½ tsp

Finely chopped garlic  : ½ tsp

Soy sauce   : 1tsp

Oil

       

HOW TO MAKE :

 Soak soya bean in water overnight.  Wash soaked soya bean and boil it in a pressure cooker up to 4 whistles.

 Grind the boiled beans to make a smooth paste. 

 In that, add finely chopped cabbage & mint leaves, salt, red chilli powder, dhaniya powder, cumin powder, garam masala and cornflour and mix it well.

 Make a lemon sized balls and keep it aside.

 Heat oil for deep frying in a kadai, once it is hot, dip the balls in to oil and deep fry on medium flame till they turn golden colour. Use absorbent paper to squeeze whatever oil in the fried balls.

 

Take a fry pan and heat 2 tsps of oil and  add  finely chopped garlic & finely chopped ginger pieces and fry them a minute. Then add 1tsp of soy sauce and add fried soya balls in it. Mix well. Now soyabean Manchurian is ready to serve.  Enjoy with tomato ketchup.

POORI BHAJI

Poori is a favourite  breakfast recipe for almost everyone. Traditionally puri is served with potato curry which is a delightful combination. Puri can be served as breakfast, snack even lunch or dinner. Bhaji we can make in few minutes.

 INGREDIENTS FOR POORI :

Wheat flour  : 2cups

Salt

Water 

Oil for deep frying

 Making Poori  :

 Take  wheat flour and salt in a bowl and mix it with enough water. Make a tight dough. Cover the bowl and set aside for 15 mins.

Knead the dough and make lemon sized balls.  Roll each balls into a thin round.  If u feel dough sticking  on to the surface you can use oil or wheat flour. Heat oil in kadai  or fry pan, Once it piping hot drop the poori in to oil and  gently press poori with a spoon for puff the poori.  Flip the poori on the other side and fry for few minutes.

 INGREDIENTS FOR POTATO CURRY :

Potatoes  : 2

Onion  : 1 big

Salt

Red chilli powder : 2tsps

Green chillies  : 2

Turmeric   : ½ tsp

For Popu / Tadka :

Urad dal  : ¼ tsp

Mustard seeds : 1/4tsp

Zeera  : ¼ tsp

Curry leaves

Red chilli  : 1

Making bhaji :

Heat 2 tsps of oil and add urad dal, mustard seeds, cumin seeds, curry leaves and red chilli. Fry for a minute and add chopped onions. Add little salt and turmeric and fry for 2minutes. Then add potato pieces and salt red chilli powder and mix it well.  Fry for 5 mins then add enough water and cover with a lid. Cook for 6-7 mins on medium flame, stirring occasionally.

Mix the besan in a ¼ cup of water and add this in to potatoes. Mix well. After adding besan immediately curry becomes thick. Check the seasoning. Bhaji is ready to be serve with puri.

CHOCO MOUSSE

                     Choco mousse is an elegant dessert. It is delicious and easy- to- make. I did some variations for choco mousse.  I prepared choco mousse with the combination of chocolate and yoghurt, without using whipped cream.

INGREDIENTS :

Cooking choclate bar : 1

 Choclate chips       :   4tsps

Yoghurt     :  1 cup

Almonds    :  8

Powdered sugar  : 4tsps

Disposable cups   :  2

          Step 1 : Remove the water from yoghurt  

 

            Squeeze out the water from yoghurt using a clean cloth, then it will be like a cream and keep it aside.

         Step 2 : Break the chocolate and melt

          Take half of the chocolate bar and break it into rough chunks and melt the chocolate in oven or put the chocolate chunks   in a small stainless steel bowl and set over a sauce pan of simmering water.

       Step 3 : Make chocolate glasses

       After melting the chocolate,  immediately pour 2tsps of melted chocolate in a disposable glass and  nicely rotate the glass until its spreads the half of the glass. Don’t use spoon for spreading and just you need to rotate the glass. Then keep the glasses in the freezer for 30 mins.

       Step 4 : Prepare yoghurt for stuffing

       Take the squeezed creamy yoghurt and add powdered sugar and mix it well. In that add chopped almonds (You can use any nuts, I used only almonds), chocolate chips and refrigerate it for 30 mins.

  Step 5 :  Removing the chocolate glass from disposable glass  and stuffing with yoghurt

             After 30 mins take the glasses from freezer and cut the disposable glass carefully. Then you can see the bowl shaped chocolate. Take the yoghurt from refrigerator and mix once and stuff in to the chocolate glass. Decorate with a cherry or strawberry on the top of mousse.

  Choco mousse ready to serve, keep it in a cool place.

Sprouted green gram chat

Sprouts are considered as wonderful foods. Sprouts provide all the essential vitamins and minerals. This is a very healthy dish. In the process of sprouting the vitamins, minerals and protein increase substantially with corresponding decrease in calories and carbohydrate content. Yesterday I have prepared sprouted green gram chat. We can call it as bean sprout chat. Can make Bean sprout chat very easily.

INGREDIENTS :


Sprouted green gram : 1Cup
Black pepper powder : 1tsp
Zeera : ½ tsp
Chopped ginger : ½ tsp
Olive oil or any cooking oil : 2tsps

Salt to taste

Lemon juice : 1tsp

Chopped coriander leaves : 2tsps

HOW TO SPROUT :

Take good variety of green gram and wash thoroughly. Then soak overnight in water. The Bowl should be covered with lid.

Next day rinse off seeds and drain out the water. Soaking makes legumes fatty and pulpy. For sprouting can cover green gram with a cloth or you can take a big box with a hole for air. It takes 12 -14 hours for sprouting.

CHAT PREPARATION :

If sprouted green gram is ready , chat preparation is very simple and it takes only few minutes.

• Heat 2 tsps of olive oil in a fry pan and add zeera, chopped ginger and black pepper powder. Fry 1 min.
• Then add sprouted green gram and add enough water and salt. Boil until water evaporates. Stir occasionally.
• Then switch off the flame and take green gram in to another bowl. Add lemon juice and chopped coriander leaves. Gournish withkeera and carrot. Sprouted green gram chat is ready to serve.

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.