Urad dal ki Kachori - Off to India

This Kachories are actually deep fried. But my grandma makes it like chapathies instead of making like Puris. Very healthy and tasty recipe. Do try it. And yes, me going on a vacation to India this friday....Yahoooooooooooo. Gonna have mom and grandmom's food.....

Ingredients:

• Urad dal - 1 cup
• Red chillies - 2-3
• Curry leaves
• Hing
• Salt
• Oil
• Mustard seeds

For Chapathi:

• Wheat flour - 1 cup
• Salt
• Oil - 2 tsp
• Water

Method:

• Knead the Chapathi dough into a smooth dough and keep aside for 2 hrs.
• Soak urad dal for about 1 hr and grind it coarsey along with red chillies and salt.
• Mix the chopped curry leaves and hing to it.

• Heat oil in a Kadai, temper mustard seeds and add the urad dal mixture into it and fry them. Cover and fry them until it boils and get separated like this (picture).

• Now take small balls of wheat flour,and stuff this urad dal mixture and again make like stuffed parathas.

• Heat tava, make these chapathis using oil.

Yummy Kachoris ready. Serve hot with Raita / Pickle or any side dish.

Linking to Event on JCO - Know your flours - Whole wheat flour.

Sending to EP Series Red chillies or curry leaves and Julie's event announcement page.

Sending to I am well stuffed event By Jagruti

Linking to First anniversary

Awards

I am very glad to receive these awards. Thanks Priya Satheesh for passing me these awards. She is such a enthusiastic cook. She is has a super blog for all the food lovers." Food lovers" is her blog name. Do visit her blog and enjoy the recipes there.

I am passing this award to all my fellow blogger friends. Please accept the award from me.!!!

Chicken masala

Ingredients

• Chicken - 250 gms
• Onion - 1
• Tomato - 1
• Chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Ginger garlic paste - 1 tsp
• Green chilly - 1
• Oil

For tempering:

• Bay leaf - 1
• Cinnamon - 1
• Curry leaves

Method:

• Heat oil in a pan. Temper all the above ingredients.
• Add green chilly, onions. Fry them.
• Add ginger garlic paste till raw smell disappears.
• Add tomato. Saute them well till mushy.
• Add chilly powder ,coriander powder and salt.
• Add chicken and water.
• Allow it to boil well.

Garnish with Coriander leaves.

Linking to Master Chef Contest.

Linking to First anniversary

 

Chicken Sheekh Kabab

Ingredients:

For marination:

• Chicken minced - 200 gms
• Cashew paste - 2 tsp
• Green chilly paste- 2
• Ginger garlic paste - 1 tsp
• White pepper powder - 1 tsp
• Garam masala - 1/2 tsp
• Salt
• Lemon - 1/2

Butter - for frying

Method:

• Mix all the above ingredients and marinate for 1-2 hrs.
• Fix them in BBQ skewers.
• Heat a tava, add little butter. Place the skewers and fry it.
• Turn it around on all sides.

Tasty Sheekh Kabab ready.

Linking to Master Chef Contest.

Linking to First anniversary

 

Murgh Makhani / Butter Chicken

Ingredients:

• Boneless chicken - 250 gms
• Onions - 2
• Tomatoes - 2
• Ginger garlic paste - 2 tsp
• Chilly powder - 1 tsp
• lime juice - 1 tsp
• Cashew - 6
• Milk - 1 cup
• Tomato sauce - 2 tsp
• Oil - 1 tsp
• Butter - 3tsp
• Kasoori methi - 1 tsp
• Food colour - little

Method:

• Wash and marinate chicken with lime juice,ginger garlic paste,chilly powder and salt.
• Grind onions, tomatoes, ginger garlic paste. Grind cashews separately.
• Heat pan, add butter and oil.
• Fry the marinated chicken. This helps for the chicken to boil and water does not ooz out from chicken in the gravy.
• Add the ground mixture in the remaining oil(oil used to fry chicken).
• Add water and cook well till raw smell vanishes.Add the ground cashew paste.
• Add Orange food colour.Add the fried chicken,
• Allow it to boil.Add milk.Boil it till it gets a silky texture.Sprinkle kassori methi.
• Add tomato sauce at the end.

Butter chicken is ready.

Linking to Master Chef Contest and Linking this to:Dish Name Starts with M @ Learning to Cook

Linking to First anniversary

 

Panneer Butter masala/ Panneer Makhni

Ingredients :

• Panneer ( Cottage Cheese) - 200 gms
• Butter - 3 tsp
• oil - 2 tsp
• Onion - 2
• Tomato - 2
• Ginger garlic paste - 11/2 tsp
• Chilly powder - 1 1/2 tsp
• Coriander powder - 3 tsp
• Garam Masala
• Cashew - 5-6
• Khus khus paste
• Salt

Method :

• Soak Cashew in water and grind it into fine paste. Soak Khus khus in water and grind it into fine paste
• Grind onion, tomato,ginger garlic paste. chilly powder, coriander powder together.
• Heat pan , add butter and oil .
• Add the ground mixture and stir it well.Cook it till the raw smell of onion disappears and oil comes out of the mixture.
• Add salt.
• Now add the cashew paste and Khus khus paste. Mix well. Pour required water.
• Lastly add the Panneer and allow it to boil.
• Finally sprinkle the garam masala.
• Panneer butter Masala is ready.

Linking to Master Chef Contest.

Linking to First anniversary

 

Bathkal Biryani - Mangalore Spl

Ingredients:

For rice:

• Basmathi Rice - 2 cups
• Cloves - 2
• Bay leaf - 1
• Cinnamon - 1
• Water - 4 cups
• Salt - 1/2 the quantity required for the rice alone

Method:

• Wash rice and soak i 4 cups of water for 1o mins.
• Add the spices and cook the rice for 3 whistles.

For Gravy:

• 
  
• Chicken - 200 gms
• Prawns - 100 gms
• Cloves - 3-4
• Cinnamon - 2
• Cardamom - 2-3
• Bay leaf - 2
• Green chilly - 2
• Onions - 2
• Tomatoes - 2
• Chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Salt - only for the gravy
• Curd - 1/2 cup
• Water - little
• Ginger garlic paste - 2 tsp
• Oil
• Coriander leaves

Method:

• Heat oil in a heavy bottomed vessel. Add all the spices one by one.
• Add green chilly and onions. Fry them well.
• Add ginger garlic paste.Cook till raw smell disappears.
• Add tomatoes.cook well.
• Add Chilly powder, coriander powder and salt.
• Add chicken first and pour little water.Add curd and allow the chicken to boil.
• Add prawns after sometime and cook for sometime.
• Finally add the cooked rice. Garnish with coriander leaves and keep it closed for sometime.

Mix well - Wonderful Biryani is ready.

Linking to Master Chef Contest.

Linking to First anniversary