Friday, January 13, 2012

chicken cutlets

  1. chicken mince-1/2 kg
  2. onion-1big(chopped finely) 
  3. ginger-1inch piece
  4. garlic-10 cloves
  5. soy sauce-1tsp
  6. spring onion-1spring(chopped)
  7. pepper powder-1tsp
  8. green chilly-1 chopped
  9. garam masala-1
  10. salt to taste.

For the coating:-
wheat semolina(rava)-2tsp

  • Add all the ingredients in a food processor and mix it nicely.
  • Now take it out in a bowl and start making round shaped cutlets with oiled hands and refrigerate for 1/2 hour
  • Mix maida,cornflour and wheat semolina(rava)together and keep for coating the cutlets.
  • After 1/2 hour take cutlets out of the fridge and dip it in the beaten eggs and then coat it with maida mixture.
  • Heat oil in a  frying pan and  fry cutlets to a golden brown.Serve hot with tomato chilly sauce.


Appo(Kuli paniyaram,paddu in kannada,gundu ponglu in telugu,phad in marathi)..Onion appo

Paddu or appo is a specialty of Karnataka. It is also famous in tamil nadu but in different name,they call it Paniyaram and for onion paddu they call kuli Paniyaram.The same dosa batter is used for making this delicious "appo"(as we call it in konkani).Normally my mom used to make plain appo but after marriage i came to Belgaum .Here kannadiga's call it paddu and marati's call it phad.My neighbor used to give me onion stuffed paddu and it is like south indian uttappa.So today i wanted to share this recipe with you all.


  1. Parboiled rice-3cup
  2. urad dal(uddid dal) -1cup
  3. beaten rice(avallaki)-1/4 cup
  4. fenugreek(methi) seeds-1/4tsp
  5. salt to taste.

  • Soak rice,urad dal,beaten rice and fenugreek seeds for about 6 hours.
  • Now after 6hours of soaking grind to a smooth paste(much like dosa batter).
  • Add salt(2tsp) and keep the batter in a warm place to ferment for about 8-10 hours or preferably overnight.
  • Next day to prepare appo take  "appya kayli" paddu tava,keep it over the fire and start filling the small round shaped well.
  • Pour some oil before adding batter to get that crispy cover and cook till 1min or till done
  • now turn the paddus using sharp knife or with the spoon to fry on the other side(now nonstick paddu tava is also available with its accessories).Again put some oil and fry for another 1/2min or till done.
  • serve hot with chutney.                                           

For the onion paddu or appo:
onion-2 (finely chopped )
green chillies-2 (finely chopped)

coriander leaves-(finely chopped)
Mix chopped onion,green chillies and coriander leaves and put little inside drop a spoon full of the batter.

Onion paddu @jo's

onion paddu @ jo's

Note:-when frying appo/paddu make sure the flame is low otherwise paddu will be raw and under cooked  from inside and will burn from always check your gas flame.

pumkin upkari(G S B konkani's style)

Upkari can be prepared with any of the vegetables.Its a dry dish almost all konkani's (GSB) prefer upkari daily as  a side dish for lunch or dinner.It is less spicy and  a simple dish.

pumpkin -1small(cut into cubes)
asafoetida- a pinch
dry red chilly-2
coconut oil-2tsp
salt to taste

Add some coconut oil in a kadai(deep frying pan),drop some mustard when its  starts spluttering add red chillies cut into pieces along with asafoetida.Now add pumpkin pieces,salt and water to cook the vegetable.cover and cook till 


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