Showing posts with label soups and starters. Show all posts
Showing posts with label soups and starters. Show all posts

Sunday, July 26, 2015

Easy and quick Spicy honey glazed chicken wings



Here's a yummy, inexpensive, weekend dish – get some chicken wings, remove the skin and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.You can easily adjust the heat to suit your family's taste and you also can use any part of the chicken you wish, but we love eating wings in my house. 


Ingredients :

  1. 10 chicken wings
  2. 1tsp Garlic paste 
  3. 1/2tsp Ginger paste
  4. 1tsp light soy sauce
  5. Salt to taste.
FOR THE SAUCE

  1. 1tsp dark soy sauce
  2. 1tbsp apple cider vinegar
  3. 3 cloves garlic, minced
  4. 1 teaspoon oyster sauce
  5. 1 teaspoon ginger powder
  6. 1 teaspoon ground pepper
  7. 2 tsp Red chilly paste* or sauce ( i really prefer freshly home made red chilly paste)
  8. 3tsp Corn flour/starch .
  9. 1/4 cup honey

  • Method:

  1. Season wings  with ground  garlic and ginger. Place in a large ziplock bag or container and add the soy sauce,salt and marinate overnight (the longer the better).
  2. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic,ginger powder, pepper, red chilly paste or red chilly sauce.
  3. Heat oil in a grilling pan,add in marinated wings and fry for 5- 6 mins on high heat.. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 9-10 mins .
  4. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker.  Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
  5. Serve immediately.
* chilly paste:

  • 100g dried red chilli, cut (with scissors) and soaked in hot water for about 20 minutes.
  • Drain the chillies and grind in a blender/food processor with enough white or palm vinegar to get a smooth paste. You can also add little salt.
  • Heat the 100 ml oil in a deep wok or saucepan, then fry the chilli paste on medium heat initially for about 5 minutes until fragrant.
  • Let cool and store in a clean jar in the fridge, lasts up to a month. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.

Tuesday, December 23, 2014

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

 
When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.


Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes
I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Ingredients:

  1. ½ onion- diced (1 cup)
  2. 1 tablespoon vegetable or olive oil
  3. 3-4 cloves garlic chopped
  4. 1 cup shredded chicken breasts,cooked of course
  5. 4 well ripened tomatoes- finely chopped
  6. 1 tsp sugar
  7.  salt to taste
  8. ½ tsp fresh cracked pepper
  9. 4 cups vegetable or chicken stock
  10. 1 teaspoon soy sauce  
  11. 1tbsp tamarind paste or 1tsp of vinegar
  12. 2 tbsp chopped coriander
  13. 2tbsp chopped chives/spring onion greens 
  14. 1tsp Chilly paste
  15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

  • ½ onion- diced (1 cup)
  • 1 tablespoon vegetable or olive oil
  • 3-4 cloves garlic chopped
  • 2 Cups sliced mushrooms (shiitakes or cremini)
  • 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
  • 1 tsp sugar
  • 1 tsp kosher salt plus more to taste
  • ½ tsp fresh cracked pepper
  • 4 cups vegetable or chicken stock
  • 1 teaspoon soy sauce ( if using veggie stock) 
  • 8 oz firm tofu, cut into ¾ inch cubes
  • 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
  • ¼   Cup chopped cilantro
  • ¼ C chopped chives or scallions
  • Chili flakes or Aleppo pepper to taste
- See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
  • In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
  • Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
  • Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
  •  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf



Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Tuesday, August 12, 2014

Amaranth leaves Pakoda/pakora (tamdi bajji pakoda)

Amaranth leaves pakora
 
Are you looking for a crunchy,munchy?, then lal baji pakoda or pakora will be just perfect for you especially during cold evening tea time snack .
Amaranth (Thotakoora) leaves are the best and easily available leafy vegetable and the
 beautiful color of the leaves along with their freshness pairs wonderfully with anything you cook.It gives nice red colour to that dish.

 

These pakodas are to die for as they were so crisp and yummy!

 

Ingredients:
  1. 2 cups Amarnath leaves/tamdi bajji
  2. 1 cup Besan
  3. 1/2 cup Rice flour
  4. 1/4 cup Corn flour
  5. 1/4tsp baking powder or a pinch of baking soda
  6. 1tsp crushed coriander seeds
  7. 2tsp Ginger chopped
  8. 4-5 Green chillies,chopped finely
  9. 1 onion chopped finely
  10. 1tbsp hot oil
  11. Oil to fry
Method:
  • Wash and roughly chop the amaranth leaves .
  • In a mixing bowl mix together onion,green chilles,ginger,salt and amaranth leaves,mix it well and keep aside for 10 minutes.
  • After 10 minutes of resting time you will notice the amaranth mixture have let out more moisture.
  • Now add all the remaining ingredients and a tbsp of hot oil, keep mixing with your finger tips.The mixture will start to resemble like bread crumbs
  • If you see more moisture,then add some more rice flour or if it is dry just sprinkle a tsp of water at a time and form a smooth but stiff dough.
  • Now prepare pakoras with dough and arrange it on a plate.
  • Heat a deep frying pan with oil,drop a small ball of a dough into the oil and when it rises immediately to the top,the temperature of the oil is just right to fry the pakoras
  •  Now drop the pakodas into the oil till the pan can hold.Cook over medium flame turning the pakodas once or twice in the middle.
  • Once the sizzling of the oil subsides  and they look golden and crisp,remove and drain them on a kitchen paper/towel to absorb excess oil
  • Serve hot with tea or coffee

    Notes:
    • Cook the pakodas over a medium heat ,if we cooked over high flame they will get burned quickly and will give out a bitter taste.
     


Thursday, March 6, 2014

Nellikai/amla rasam



The winters kick-start the season of the Indian gooseberry, better known as amla. Botanically, this extremely sour little fruit is known as Emblica Officinalis. Though you may not find its taste appealing, don't be quick to dismiss it — it's abundant in nutrients and packed with the power of Vitamin C.
 I was wondering for months about how to add amlas in our daily diet .I did not want to take amlas in pickles or murabbaas all the time .I have been buying amla juice from Pathanjali and used to add this to salads and juices but never tried in this form.
However, few days before I tried this rasam specially for my hubby. Despite the fancy dinners my husband gets to enjoy the only thing he truly craves is a deep, steaming bowl of freshly-made dal or rasam.So when i tried this rasam he really liked the hot and sour combo with a kick of Hing/ asafoetida which is the key ingredient generally used in our konkani dal or saru

 
Ingredients
  • 1/4 cup Toor dal
  • 5-6 Amla/Indian gooseberry
  • 3-4 Green chillies
For Tempering:
  • 1 pinch Hing/ asafoetida
  • 1/2tsp Mustard
  • 1/2 tsp Cumin/jeera
  • 2 springs of  Curry leaves
  • 1 Dry red chilly( cut into pieces)
  • 2 tsp Ghee
  • 1 tbsp Coriander leaves,chopped
Cooking Directions
  1. Wash and boil amla and green chilly in 2 cups of water.If you want spicy rasam then add some more chillies.
  2. Deseed amla and grind with chillies to coarse paste
  3. Pressure cook dal in 2 cups of water with little turmeric and oil.
  4. Remove cooked dal and blend it well with churner/kadegolu or in a blender.
  5. Now mix ground amla-chilly paste and dal together ,add 2 cups of water and boil for at least 10 minutes. This rasam should be thin ,watery consistency.
  6. Now prepare the tempering by heating ghee in a small pan,followed by mustard,jeera,red chillies,hing and curry leaves and pour this over the rasam
  7. Plain white rice is an excellent accompaniment or you can be served as a soup just before dinner or lunch ....choice is all your's :)

Sunday, April 21, 2013

Prawn Koliwada




Sunday special..."Prawn koliwada"..
Today i prepared this yummy Prawn fry for lunch along with my fish curry and rice Prawns are marinated with spices and deep fried. Its a traditional recipe from the Koli community in Maharashtra and this dish is named after the places where the koli communities live which is locally called as Koliwada.
Ingredients
  • 1/2kg prawns shelled and deveined
  • 1tbsp Red chilli (kashmiri) powder
  • 1/2 cup Gram flour Besan
  • 2 tbsp Maida or cornflour
  • 1tsp Ginger paste
  • 1tsp Garlic paste
  • 1tsp Coriander-cumin powder
  • 1/4tsp Ajwain/carom seeds
  • 1/2tsp Garam masala powder
  • 1tsp Lemon juice
  • salt as per taste
  • A pinch of orange red colour (optional)
Cooking Directions
  1. onion slices and lemon wedges to garnish
  2. Wash the shelled and deveined prawns well. 
  3. In a bowl, mix the prawns with the rest of the ingredients till the prawns are well-coated with the spices. Marinate for about 30-45 minutes.
  4. Heat the oil till it is hot and deep fry the prawns on medium heat till they are crisp.
  5. Garnish with onion slices and lemon wedges.
TIPS:
  1. The kashmiri chilli powder is of a very bright red color and is less hot compared to the normal type. It gives a lovely red color when added to any dish. The normal red chilli powder will do equal justice to the taste if not the color.
  2. Fish slices can be used in place of prawns to make Fish Koliwada.

Monday, April 8, 2013

vegetable croquettes


Snacks are food items which everyone loves to eat specially during evening time with hot cup of tea or fresh fruit juice.There are a variety of snacks available if you poke around a food shop. Colorful, delicious and highly decorated ready-made snacks allure children and excessive consumption of them is harmful.But if you can spend a little time for preparing these home-made healthy snacks, you can at least stop your child from ordering those junk foods like pizza and burgers .Try to make something interesting with using different veggies and create some healthy snacks,in the evening when kids come back after school.


Ingredients
  • 1 cup Cabbage,grated
  • 1/2 cup Capsicum,finely chopped
  • 1/2 cup Onions
  • 1 cup Potatoes,boiled and mashed
  • 1/2 cup Beetroot,boiled and grated
  • 2tsp Garam masala
  • 2 Green chillies,finely chopped
  • 1tsp Red chilly powder
  • 1/4 cup Coriander leaves,finely chopped
  • 1 cup Bread crumbs
  • 1/2 cup Maida
  • 1tsp Jeera/cumin
  • 1tsp Garlic cloves,chopped finely
  • 1tsp Ginger,chopped finely
  • Salt As per taste
  • 1/2 cup Semolina/rava
  • 2tbsp Corn flour
Cooking Directions
  1. Wash and boil potatoes and beetroot in a pressure cooker till soft.
  2. Grate boiled beetroot and keep aside.
  3. Mash potatoes and transfer to a big bowl.
  4. Heat 2tsp oil in a kadai/pan,add cumin,let it splutter.
  5. Then add chopped ginger and garlic and saute for couple of seconds.Add chopped green chillies and saute again for a second.
  6. Now add grated cabbage,capsicum and onions and fry for 2 minutes till crisp.
  7. Add boiled and grated beetroot,chilly powder,garam masala powder and salt and mix all the ingredients well and switch off the gas.
  8. Let the mixture cool down a bit.Then add this to boiled and mashed potatoes and mix it well with your hand.
  9. Add maida and bread curmbs and mix till all the ingredients combines well and the mixture resembles to roti dough.
  10. Divide the dough into 20 equal parts and shape the mixture into oblong croquettes and keep aside.
  11. Mix semolina and cornflour and roll all the croquettes in this mixture and arrange on a plate.
  12. Heat oil in a pan and deep fry the cutlets until brown on all the sides.Drain on absorbent paper
  13. Serve hot with tomato sauce.



Friday, December 14, 2012

Pepper Rasam


Pepper Rasam


There are so many ways of making rasam or saru (konkani word),every family has their own secret ingredients some add toordal and some prepare it with ready made rasam powder and what not.But my pepper rasam is very simple and easy.I prepare this pepper garlic rasam during winter and rainy season especially when my kids are suffering from cold and cough and sometimes when my hubby demands,he simply adores soups and this pepper rasam is one of his favourite.
Prep time: 5 mins
Cook time: 10-12 mins
Ingredients
  • Tomato ( chopped)
  • 1 Tamarind (marble sized ball)
  • 2tsp Pepper corns (powder)
  • 5-6 Garlic cloves ( crushed)
  • 2 Dry red chillies (Whole)
  • 1 spring Curry leaves
  • 1/2tsp Mustard
  • 1/2tsp Red chilly powder
  • 2tsp Coconut oil/Ghee
  • 1/4tsp Sugar (optional)
Cooking Directions
  1. Grind tomatoes,tamarind,red chilly powder and garlic cloves to smooth paste.
  2. Now add 5 cups of water to ground tomato paste and bring to boil.
  3. Add salt and sugar and boil for 2-3 mins.
  4. Now prepare tempering by heating coconut oil or ghee in a small pan,add mustard,let it crackle ,then add red chilly pieces and curry leaves.Lastly add coarsely powdered pepper corns and switch off the gas and pour this over the rasam and our hot and tangy rasam is ready to relish!
Serve hot with rice and pappad or have it like a soup

Sunday, September 2, 2012

Corn - carrot semolina pancake/ rava rotti





Rava rotti/semolina pancake is a specialty of mangalore.My mom used to prepare  plain rava rotti and some times she used add some chopped onion or cucumber for a change, which tastes awesome with home made butter. To give a little twist to our humble rotti i have just added some corn and carrots to make it little more interesting and sprinkled some oregano to give some Italian touch to our Indian pan cake.Hope you really going to love this as it is not only tasty but very healthy option for your kids lunch box.
Prep time: 10 mins
Cook time: 3 mins for each pancake
Yield: 7-8
Ingredients
  • 2 cups Semolina
  • 1 tsp Sugar
  • 4-5 Green chillies
  • 1 cup Sweet corn
  • 1/2 cup grated carrots
  • 1/4 cup chopped coriander
  • 1 tsp Oregano( optional)
Cooking Directions
  1. Finely chop green chillies and mix it with 3 cups of water along with sugar and salt to taste.
  2. Mix it well till the sugar dissolves completely.
  3. Now mix semolina and prepare soft batter not too watery.
  4. Now its time to mix sweet corn,grated carrots ,coriander and oregano
  5. keep aside for 20 mins.
  6. Heat griddle and Pour one ladle full of the batter and spread with your fingers to make 5" square pan cakes.Apply some oil or ghee ,Cover it with a lid and let it stand for couple of minutes then flip it and let it roast for a minute or till both the sides are well cooked.
  7. Serve hot with Butter.

Tuesday, June 26, 2012

Thai Crab Soup


This past weekend i got this lovely huge crabs and thought of trying something which i have never tried before.Then thought of making some thai soup.Hoping the recipe still in my old books.So started digging my 20 yrs old collection of recipes.Luckily i still have it.It was awesome..i really like the taste and the aroma of the lemon grass which really enhances the flavour of the crab meat.

Ingredients:
  1. Crab-2( large)
  2. Ginger-1" piece
  3. Red chilly paste-2ts  or
  4. Thai curry paste-1tbsp( here i have used red chilly paste)
  5. Garlic-5-6
  6. Onion-2 chopped
  7. Fish sauce-2tsp
  8. Tomato-1chopped
  9. Lemon grass-2 stalks,tough outer layered removed,sliced thinly
  10. Pepper powder-1/2tsp
  11. Coriander leaves/root-3-4 springs
  12. Coconut milk-1heaped tbsp
  13. Cornflour/starch-1tbsp(mix it with coconut milk)
  14. Salt to taste



Method:


  • Clean and cut the crab.You can refer my earlier post   Kurla alley piyava Gashi for how to cut and clean the crabs
  • Now take a big sauce pan and add about  2 litres of water.In that add add all ingredients except coconut milk.
  • Boil over low flame for about 30-40 mins.Let it cool down for 10-15 mins.
  • Now take out the crab pieces and blend the sauce in a blender untill smooth.
  • Now take out meat from the body of crabs.There is a lot of good meat in the body of most crabs,especially blue and Dungeness crabs.It is located in the cartilage-lined channels in each of the two equal sides of the body.To get at it,grasp each side and break the body in half and fish out all the yummy meat in maze of cartilaginous channels.
  • Now add all the meat and the claws into the soup .
  •  Heat  the soup again.Just before switching off check for seasoning and finally add coconut milk-cornstarch and mix it well.Now its ready to serve.You can add little lemon juice just before serving to get that nice tangy flavour.

Tuesday, March 6, 2012

Prawn Pakoda

Prawn pakoda


Ingredients:-
Marinated prawns
  1. Tiger prawns-1/2kg
  2. Coriander leaves-1/2 cup
  3. Mint leaves-1/4 cup
  4. Green chilly-6-7
  5. Red chilly powder-1/2tsp
  6. Lemon juice-1tsp
  7. Turmeric powder-1/2tsp
  8. Onion-1small
  9. Cumin-1tsp
  10. Ginger-1"piece
  11. Garlic-6-7 cloves
  12. Coriander seeds-1tsp
  13. Ajwain-1/2tsp
  14. Maida(all purpose flour)-1/2cup
  15. Besan(chickpea flour)-1cup
  16. Corn flour-1/2 cup



Method:- 
  • Remove the shell and de-vein the prawns.
  • Now grind  all the 11 ingredients  from  2-12 to fine paste.
  • Now marinate the prawns with the paste for about 30 mins.
  • Now add maida,cornflour and besan to marinated prawns and make a thick batter.No need to add water
  • Now heat a oil in deep frying pan and start frying all the pakodas till crisp.
  • Serve hot as an appetizer or evening snack or as a side dish.









Saturday, March 3, 2012

trotter soup(mutton paya)

My husband is very fond of mutton legs( paya).He always used to tell me about this but i was not very sure about the taste.But when our daughter broke her arm in an accident his friends advised him to give this trotter soup which is  an effective remedy it helps the bones to heal faster. The next day he went and brought the soup but it was horrible in taste and smell was unbearable so we decided to prepare at home.We searched the net and at last we got this recipe and we tried the recipe but as always i modified little here  and there  and  it was really yum ...simply superb.....we all loved it.

Ingredients:-
Mutton legs-5-6 (5 inch pieces)
Onion-7-8(sliced )
Cinnamon- 3(1inch piece)
Clove-5-6
Pepper corns -20
Ginger- 2( 1inch piece)
Garlic-2 pods
Tomato-2(chopped)
Bay leaf-2
Salt to taste
Coriander leaves for garnishing

Method:-
  • Clean the pieces thoroughly .
  • Fry onion slices in ghee or in oil till golden brown.
  • Once you are done with the onion, pressure cook the leg pieces along with all the ingredients in 4 litres of water and don't forget to add the fried onions as it gives rice colour and  flavour to the soup.
  • Take 5-6 whistle.Switch off the gas.
  • Now strain the soup after removing all the pieces.
  • Bring it to boil and serve.
  • It tastes better if you consume it next day or after 5-6 hours gap.
  • Garnish with coriander leaves just before serving.
tip: You can store this for a month in deep freezer and use when required.You can also use this soup for your stews and curries to enhance the flavour.


                                              

Friday, January 27, 2012

Grilled sole fish

Today i got huge sole fish so i bought 3 fish it was weighing  about a kg almost 300 grams each.So thought of grilling.It was so fleshy i just love the taste.This is the second time i am getting such a big fish.The taste was just amazing.



Ingredients:-
  1. Sole fish(any other flat fish)-1kg(4-5)
  2. kashmiri chilly-10
  3. cloves-5
  4. cinnamon-2pieces
  5. caradamom-2
  6. ginger-garlic paste-1tbsp
  7. lemon-1
  8. coriander-2tsp
  9. saunf(anise seed)-1/2tsp
  10. pepper corns-5
  11. Maida-1tbsp
  12. salt to taste
  13. oil for grilling.


Method:-
  • clean the fish pat dry and keep it aside.
  • Grind all the masala ingredients to a smooth paste using lemon juice(2 to 12 no).
  • Now apply masala to the fish and marinate for about 15 mins.
  • apply oil and grill it in the preheated oven for about 10 min  for both the sides.
  • Just sprinkle some lemon juice before serving.
Note:-If you are using micro then use micro -grilling mode.Grill for 5 mins  for both the sides or go through your setting.

Thursday, January 26, 2012

Fried fish eggs(roe)

Fish eggs taste heavenly when they are crisply fried. My kids love this.Here is a simple recipe which is my all time favorite.I use same masala which we use for frying fish.



Ingredients:-
fish eggs-4(big size)
chilly powder-2tsp
asafoetida(hing)-1/2tsp
turmeric-1/2tsp
rava (bombay rava)-1tbsp
maida-1tbsp
Salt to taste

Method:-
  • Apply salt,chilly powder,asafoetida and turmeric to the eggs and keep it for 15mins.
  • Now mix rava and maida ,coat the eggs with this and deep fry in hot oil till crisp.
  • Serve as snack with Mint chutney.


Monday, January 23, 2012

Chicken Giblets (Liver,heat and Gizzard) pepper fRy

Many  people dont like chicken liver,gizzard or heart ,i have seen people throwing these parts.when i was a kid i too used to hate nd only my mom used to enjoy this.But  when i  heard about the nutrition fact i was shocked and from then on i  too started loving them . These 3 parts are very useful in our daily requirement of vitamins, proteins and minerals.So i recommend this pepper fry to all who hates liver,gizzard and heart. 
      Chicken Gizzard is good source of protein,Riboflavin,Niacin,Iron, Phosphorous and zinc.It also a very good source of vitamin B12 and Selenium.
    Chicken heart is a very good source of Riboflavin, vitamin B12, pantothenic acid ,zinc,selenium and iron
    Chicken liver  is a good source of thiamin,zinc,copper and magnesium.It is a very good source of protien,vitamin A,,B6,B12and C,Riboflavin,Niacin,folate ,pantohenic,iron, phosphorous and selenium. 
Note:Those who has got heart problems avoid this as its contains high cholestrol


Ingredients:-
chicken( liver,gizzard and heart) mixed -1/2kg
pepper-1tbsp(crushed)
onion-3sliced
green capsicum-1sliced
Ginger and garlic paste-2tsp
turmeric-1/2tsp
salt to taste
oil-2tsp
Method:-
  • Boil liver,gizzard and heart in a cup of water with turmeric and ginger-garlic paste and salt for about 15 mins.
  • Now fry onion,capsicum for 2mins
  • Add boiled liver and add crushed pepper.Saute until its dry.
  • Serve hot






Sunday, January 15, 2012

tomato soup!!(with mixed vegies)






In winter season everybody at home feel like having something hot and spicy  especially in the evening .So daily i try different soups a tasty and healthy almost daily.Earlier i used to make tomato soup with only tomatoes and for thickening i used to add cornstarch.But in this recipe i have used potato and carrot as a thickening agent.Believe me its tastes superb.As it is winter season some or the other may have this common cold or cough problem so i have used lots of pepper and ginger to get relief  from that problem too.Altogether its a wholesome meal itself.. 

Ingredients:-
tomatoes-1/2kg
onion-2(chopped)
potatoe-2
carrot-2
pepper-2tsp
cinnamon-2pieces
ginger-1inch piece
cloves-3
garlic-1big pod
tomato sauce-1tbsp(optional)
Onion -1(chopped and fried in butter to golder brown for garnishing)


Method:-

  • Pressure cook all the ingredients for about 30mins.
  • Let it cool down for sometime.
  • After 30mins open the cooker and take out the boiled veggies and blend it in a blender to a smooth paste.
  • No need to strain the soup,directly transfer this into a big sauce pan and bring it to boil.Just check the consistency of the soup.How thick you want according to that add water.
  • Now add little tomato sauce or sugar if you want.
  • continue boiling till 15 mins.
  • Now garnish with fried onion and with cream along with  deep fried or toasted bread pieces.

Saturday, January 14, 2012

Spinach and Sweet corn soup



Today my hubby wanted  to have something hot  and little bit spicy to beat this chilly winter noon and my son is also unwell so i wanted to prepare something which both of them can have. so when i opened my fridge and i got these 2 vegies. For the first time i tried this combo in my soup and it was a really good. I had prepared only 6 bowls of this soup and everybody wanted to have more.I really felt very bad especially for my son.So next time when i prepare this make sure to make  double the quantity . 
My daughter's exams are  going on so her friend was here for combined studies.I offered her the soup and you know what did she say"its much  more better then that of packet soup".  She really made my day.So thought of sharing this simple,yummy and quick soup with you.It hardly take 15 mins to prepare.

Ingredients:-
Sweet corn(frozen)-1 cup
spinach-2 cups( chopped)
spring onion-1/2 cup chopped
garlic-1 big pod(chopped finely)
ginger-1inch piece( chopped)
pepper-2tsp(crushed)
maida-2tsp
butter-3tsp
milk-2cups
Method:-

  • Boil sweet corn for 5mins or cook till tender.
  • In the mean time chop both the vegetables, garlic and ginger and keep aside.
  • Take a deep sauce pan and add 1tsp of butter.
  • Saute white part of the spring onion along with giner and garlic.
  • Now add spinach and crushed pepper. Saute for  about 2mins.
  • Add Maida and 2tsp of butter and fry again for a min.
  • Now slowly add  in milk and bring it to boil.
  • Take half of the boiled  sweet corn and blend it in a blender just for a second.
  • Now add the same along with the remaining sweet corn to the sauce and bring it to boil .
  • Once it is done switch of the fire and serve hot.
  • you can have it with garlic toast.



Thursday, January 5, 2012

sweet corn chicken soup

Ingredients for the stock:
chicken-1/4kg
spring onion-2-3 chopped
carrot-1 chopped
garlic-3-4 cloves
ginger-1small piece


 Method:take a 3ltrs sauce pan and add all the ingredient along with 2ltrs of water. cook the stock on low fire for about 40 mins.now take out the chicken pieces and debone the pieces and keep aside.strain the rest of the stock in a strainer.


Ingredients for the soup:
shredded chiken-1/2 cup
Frozen sweet corn-1 cup
carrots diced -1small
egg-1 for garnishing
corn flour-1tbsp(mix it with 1/2 cup of milk and keep aside)
spring onions leaves for garnishing 


Method:take 1/2 cup of sweet corn and blend it coarsely in a blender.Now add this in chicken stock along with diced carrots,remaining 1/2 cup of sweetcorn,salt and chicken shreds.bring to boil.Now this stage add corn - milk mixture and allow to boil till its thickens.Now add 1 beaten egg through a strainer(tea strainer will do). Garnish with spring onions and sprinkle some white pepper or black pepper before serving.
sweet corn chicken soup

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