Airfried Chicken Manchurian


 Made from authentic Chinese flavours, this dish is a must-try! Chicken Manchurian is a dish liked by all age groups as a starter dish at parties. Fried chicken balls cooked in a spicy sauce batter and served with Fried Rice steamed rice or Veg or Chicken noodles.

A traditional indo Chinese dish that can be made at home by some simple ingredients and method.

The creation of Chicken Manchurian is in fact credited to Nelson Wang of China Garden who introduced Manchurian to Mumbai in 1975. He started playing around with quintessential Indian ingredients like garlic, ginger, chilli and just added a splash of soya sauce instead of garam masala – and voila.

Now there are many variations made with  you can check my Gobhi Manchurian and Deep Fried chicken Manchurian

Instead of deep-frying chicken balls in this recipe, I am sharing Air fried chicken balls recipe which will simmer in delectable gravy. And using Coconut Secret Coconut Aminos instead of soy sauce in gravy.

Ingredients

Minced chicken 1 lbs /500 gm

2 tbsp all purpose flour

1 tbsp refined oil or Canola oil

1 carrot, grated

1/2 red bell pepper chopped

1/2 cup shredded cabbage

1/4 tsp minced garlic or garlic powder

Salt to taste

for Gravy

1 tbsp Chilli oil /any cooking oil

1 medium onion Sliced

1-2 chopped green chilli

1/4 cup mixed veggies (carrot/cabbage /red bell pepper)

1/2 to 1 cup chicken stock or Water

2 tbsp water

1 tbsp corn flour

1 tbsp Vinegar

1 tbsp light soya sauce or Coconut Aminos

1 tbsp chilli garlic sauce

1tbsp Tomato ketchup (optional)

salt to taste

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Method

Preheat your airfryer on 360 F or select menu for chicken/poultry.

Meanwhile, Take a bowl and add minced chicken, chopped veggies, minced garlic or garlic powder, all-purpose flour, seasoned with salt (be careful while adding salt as we will add in Gravy too.)Mix all these ingredients properly and prepare a batter. brush your air fryer with oil, before keeping chicken balls to cook.

Apply oil on airfryer basket or use spray oil for cooking it will prevent from sticking uncooked chicken balls.

Next, apply oil on your palm to make chicken balls or with a help of spoon Scoop and make a shape. Place the ball one by one. Make the sure gap between balls so it cooked evenly.

Let it cook for 10-15 min or till its fully cooked, merely turn in between for even color and crunchiness. Just apply little bit oil to balls with brush or spray it(Optional)

Cooked entire chicken mixture in a similar manner.Remove to a plate and keep it aside.

Heat oil in a pan to prepare gravy for Manchurian. I am using chili oil you can take any oil of your choice.

Add sliced onion and green chilies and saute it.

Add veggies and cook it .

Add chilli garlic sauce ,coconut aminos or Soy sauce and then add chicken stock or water and boil it .

Add Chicken balls in boiling gravy and slowly cornflour & water Slurry to thicken gravy and once it starts thickening as per your preference add vinegar,salt to taste and check seasoning then shut off the flame.

Serve it hot With Steamed Rice/Noodles or Fried Rice.

Notes:- Adding veggies to chicken minced is completely optional.

Quantity of Sauce depends on individual preferences (Add green chilli sauce or red chilli sauce or skip it)

Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

Always break one cooked ball and check as it’s completely cooked from inside

Don’t imbibe or eat half cooked or uncooked its not at all healthy.

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Guacamole paratha


Guacamole Paratha Recipe is a quick to make flat bread, that makes a wholesome and delicious breakfast. The creaminess of the Avocado in the paratha is keeps the paratha soft and yet crispy from the outside. You can serve it for breakfast, a quick lunch or even pack it into a kids lunch box

I have shared by Guacamole recipe in my last blog . It has become very popular in Indian kitchens these days. so after eating with tortilla chips ,just get an idea to make something which every Indian like something Yummy & healthy too .check my other paratha recipes

Aloo Paratha

Palak Paratha

So here I am sharing Quick Version of Paratha (called as Indian flatbread)

ingredients

2 cups Whole Wheat Flour

Salt to taste

Guacamole 3-4 tbsp

1 grated carrot (optional)

oil/ghee for cooking

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Method

Take a mixing Bowl add the wheat flour and Guacamole and grated carrot then knead all the ingredients together until it forms a smooth dough. Do not add any water. The moisture in the guacamole will be enough to form the dough.

Cover the bowl and leave it aside for about 30 mins.

Divide the dough in small portions. Roll the portions into balls; flatten them with the palm of your hand. Toss them in flour or apply oil on rolling pin to and roll them out into thin circle.

 

As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls. It is ideal when you can roll out the all portions of dough before you can start cooking them.

Place a skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out.

At this point flip the paratha and smear about 1/2 a teaspoon of ghee or oil and using a flat spatula and do a light pressing and turning motion to cook to the parathas. Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked paratha. Remove from heat and place on a flat plate. Continue the similar process with the remaining rolled out portions.

Serve Avocado Paratha with pickle or Curd or ketchup or pickled onion and enjoy

notes

if in case at the end you feel that the dough is little too dry, add couple of tbsp. of water to bring it together Dough.

Adding Salt to paratha dough ,just be careful as Guacamole also contain Salt.

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Homemade GUACAMOLE


The best guacamole keeps it simple just-ripe avocados, salt, a squeeze of lime, onions, chillies cilantro, Serve it as a dip at your next party or do try with any Mexican food.

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help to balance the richness of the avocado. Then if you want, add chopped cilantro, chillies, onion or tomato.

do check my other condiments

INGREDIENTS

2 ripe avocados

1/4 tsp of salt, more to taste

1 tbsp fresh lime juice or lemon juice

2 tbsp to 1/4 cup of minced red

1-2 serrano chillies or any Mexican chillies (stems and seeds removed) minced or to taste

2 tablespoons cilantro (leaves and tender stems), finely chopped

Tortilla chips, to serve

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METHOD

Cut the avocado, remove flesh Cut the avocados in half. Remove the pit. scoop out the flesh with a spoon. Place in a bowl.

Using a fork, roughly mash the avocado. (i prefer smooth, one can leave it Chunky as Prefer)

Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. Add the chopped onion, cilantro, and chillies. 

Start with this recipe and adjust ingredients to your taste.

Serve immediately with tortilla chips.

 

Tips How to check if Avocados are good or Bad

Always use ripe avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and tasteless. Too ripe and the taste will be not good

gently pressing the outside of the avocado if you are not able to press, the avocado is not ripe yet and will not taste good.

if you are able to press it means, the avocado is ripe and you can see the green from stem side.

if you able to press and it’s really soft and brown from stem side then avocado may be past ripe and not good. In this case, a taste test first before using.

 

if making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Chillies (jalapeños, serranos) vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of hotness.

 

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Personal Greek Pita Pizza(in a airfryer)


A quick, easy, and flavorful indian -style pizza, made with pita bread and topped with a Homemade Paneer and veggies. personal pizzas with greek pita. Topped with a good quality jarred pizza sauce, shredded cheese, marinated paneer and lot of veggies. my family love it.

ingredients

3-4 Greek pita

2 tbsp jarred pizza sauce

2 tbsp shredded pizza cheese or shredded Mozzarella or as you like

Paneer Cubes 10-12

onion medium Cube size

Bell pepper cube (yellow, red, green)

tikka masala 1 tbsp

Italian seasoning 1 tsp (optional)

red chilli flakes (optional)

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method

Marinate paneer cubes in Tikka masala for an hour.

meanwhile chopped veggies and cut in cubes or sliced

Making your own homemade pizza couldn’t be any quicker or easier! It’s just 10 minutes to build and cook this pita pizza, so there’s no reason not to try it! Spray the inside of the air fryer basket with non-stick cooking spray.

on top of pita apply pizza sauce and arrange veggies and marinated paneer and sprinkle Italian seasoning and red chilli flakes (optional)

put carefully pizza in air fryer and Topped it with cheese.

 

Cook the pita pizza in the air fryer at 400F for 5 minutes or till cheese melt

Notes

If you haven’t yet cooked pizza in your air fryer, you need to try it! The crust is so wonderfully crispy and light and cheese and tomato sauce meld together so perfectly. I promise you, you won’t be disappointed!

It’s also so quick! Just 5-6 minutes cook time, what’s not to love! If you don’t have an air fryer, you can bake these in the oven at 400F for around 10 minutes.

I have used a round white pita bread that fits right in the air fryer basket. I find the white pita gets really nice and crispy, but you can use whole grain one also.

 

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INSTANT POT CHOLE MASALA


This one-pot recipe for the authentic Chana Masala /CHOLE /CHICKPEAS can be made in the Instant Pot or stovetop Pressure Cooker. Chole Masala

Chole with bhatura is a popular combo but my daughter prefers with Jeera rice. Chole Masala is such a delicious and healthy dish. Chickpeas take very long to cook, hence they are perfect for pressure cooking.

Ingredients

1 cup chickpeas(soaked in water overnight)

4 tbsp Mustard Oil  or any cooking oil

2 Bay Leaves

3-4 Green Cardamom 

1 big Cardamom

1 Cinnamon Stick 

1 Big Onion finely chopped

1 tbsp Ginger garlic chilli paste(8 garlic /1″ ginger /2-3 green chilli)

2 Tomatoes Finely chopped

1 tbsp Chana Masala

Salt to taste

1 tsp Turmeric powder

1-2  tsp Red Chilli powder or to taste

1 tbsp Coriander powder

a handful of cilantro /coriander leaves

1 tsp Ghee (Clarified butter)

1 tsp Garam masala 

water 3 cup

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step by step method

Turn on Instant pot on Saute mode once its display hot add oil then once oil heat & smoke then add dry spices.

then add chopped onion and saute till it turns translucent

once onion becomes translucent add ginger garlic chilli paste and cook till raw aroma goes away

add all dry spices Turmeric powder Red Chilli powder Coriander powder and Chana Masala and saute.

then add chopped tomatoes and cook till it becomes soft.

add soaked chickpeas and mix well along with spices

add salt & water and the close lid put on pressure cook mode on high for 20 minute and whistle on sealing position.

once pressure release, the open lid put in on saute normal mode then add garam masala powder.

Must add ghee to enhance the flavour of curry. or you can skip this if you don’t like.

add a handful of chopped cilantro/coriander leaves.

boil your curry as per desired consistency

Serve with Jeera Rice /chapati and Instant Onion Pickle

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Instant Onion Pickle


In india it’s called as a Sirke Wale Pyaaz ,
It’s a great accompaniment for any North Indian style meal and are super easy to make at home.

Ingredients

10-15 small Pearl onion or any small size

Water 1/2 Cup

1/4 beetroot

Vinegar or Chilli Vinegar 1 cup

Salt 2 tsp or to taste

Method
Peel and wash onion then pat dry and cut cross mark onion or you can add whole.
Add water in a pan and beetroot ,till it soft not mushy .around 1 minute.Strain water and keep aside

Add the onions in a jar.Pour the water over the onions.Top with vinegar and salt.
Cover the jar and keep it in the refrigerator.Use the onions after 24 hours.
It can be stored for up to 10 days in refrigerator.

Notes
You can skip beetroot but i used as it gives natural pink color to onion.
The vinegar mixture can be used again to pickle the onions.
Just add more onions after the previous ones are finished.

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Veg Uttapam


Uttapam is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter or just a sprinkle red chilli powder.batter is made of a urad dal and rice.The dal and rice are ground and fermented. The outer surface is crisp like Plain Dosa and the inner layers are like Soft Idli.Serve with Green Coconut Chutney & Peanut Chutney .check one more plain mini uttapam recipe

Ingredients

2 cups Rice

1/2 cup Urad Dal (Split black lentils)

1/2 tsp fenugreek seeds

2 tsp salt

Red chilli powder 1/2 tsp (optional)

Vegetable Toppings

Onion finely chopped 2 tbsp

Tomatoes chopped 1-2

Green chilli finely chopped 1-2

Method:

Wash & rinse rice and dal soak rice & dal along with fenugreek seeds.Grind to a smooth batter adding water gradually add salt and mix well using your hands.Allow the batter to ferment Overnight.

To prepare Uttapams:
Mix the batter well. If it is thick, add a little water.Heat a griddle.When it is hot, grease it with oil.take a ladle full of batter.Pour it in the centre.Do not spread it.Drizzle oil around the corners.After a minute, sprinkle red chilli powder & vegetable toppings flipped it and cook the other side.Serve hot with chutney.

Tips:-If using non-stick pan no need to grease the pan. Tawa/griddle has to be hot. while making uttapams adjust the flame from low to high.before pouring the batter, reduce the flame to low.Cook on medium flame.

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Malai Kofta


Malai Kofta is a popular North Indian vegetarian dish consisting of paneer balls afloat a creamy gravy.It’s Main Course of Indian cuisine. In the simplest form, koftas consist of Mashed Paneer with spices.Malai means cream and kofta are fried dumpling balls.usually they are made up of mashed potatoes, with or without paneer. other kofta gravy recipes on my blog are Makhani Chicken Kofta and Chicken Kofta Curry(it’s a non-vegetarian dish)

To prepare this malai kofta recipe the koftas are made with potatoes and paneer. these melt in the mouth koftas are soaked in a creamy, sweet and mildly spiced curry. One can use store-bought Paneer or Homemade.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream added for a smooth texture.Koftas in India are usually served cooked in a spicy /mild, curry/gravy and are eaten with Cooked rice or a variety of  Indian flatbreads like Naan

 Ingredients For kofta

 Paneer 250 gm

 Potatoes 2 boiled & mashed

 Salt to taste

 Garam masala 1/4 tsp

 Corn flour 1 1/2 tbsp

 Refined flour 1 tbsp

 Onion Finely Chopped 1 small

 Green chilli finely Chopped 1

Ginger Grated 1 tbsp

Garam Masala 1/2 tsp

Green Coriander leaves 1 tbsp finely chopped

Cashewnut pieces 1 tbsp

Raisins 10-12

Additional refined flour 2 tbsp (for rolling)

Oil for Frying

Ingredients for gravy

Butter 150 gm

Tomato,blanched ,deseeded & pureed 500 gm

Salt to taste

Fresh  cream 100 gm

Kasoori methi powder 1 tsp

Sugar 1 tsp (optional)

Kashmiri chilli powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Water as required for gravy

 Method

In a bowl add all ingredients mentioned above for kofta except oil ,cashew nut & raisins mix  & make equal size ball.Take a portion of mixture flattened on palm.stuffed cashew nuts & raisins.close properly using palm make a ball.put additional flour in a plate for rolling .make balls of entire mixture & roll in additional flour.

Heat oil in a pan deep fry Fry 3 or 4 balls at a time until they are a golden brown and keep aside on an absorbent paper.In another pan add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.then add water  & salt to adjust gravy consistency.  once it started boiling add rest of butter & simmer on low heat for 5-10 minutes.add fried Koftas so that koftas in a gravy.Turn off heat & add cream stir carefully .Serve with Rice/naan.

 Tips :-1)While adding salt in gravy always be careful as we added salt in kofta too.Adjust spices as per own taste buds.

 2)Stuffing of nuts are optional if one doesn’t like can skip it.

 3)If serving malai kofta later, you can just prepare the gravy and add koftas while serving. these koftas are really soft. so if you add them before and serve them later, they will break. add only if ready to serve immediately.

Tindora Stir-fry with Onion


Ivy gourd in Hindi called as tindora/kundri/kundru. Tindora is a very healthy vegetable.I was a big fan of tindora and now my daughter too.I like to eat from my childhood.Now I make it at least once a week for my family.mostly we bought vegetables from American supermarket but few specific Indian vegetables we have to make a  trip to the Indian grocery store.My husband &  daughter is not keen to visit  Indian grocery store.One condition they agree if I will buy tindora.Many ways to cook tindora deep fried /with curry.my family like a simple stir fry with onion as a side dish to rice,dal or chappati.

Ingredients

20 Ivy Gourd/Tindora/Kundri

1/2 cups onion sliced(thin)

1  tablespoon oil

1/2 teaspoon cumin seeds

1 dry red chili pepper

1/4 tsp turmeric powder

1/2 teaspoon Coriander powder

White pepper powder to taste

Red chili powder to taste

Salt to taste

Method

Wash the ivy gourds/tindora & pat dry.slice off a tiny bit at the two ends to remove the stem and the remains of the flowers if there are any. Then slice them in half and then in fours in thin strips.Heat oil in a thick bottomed skillet. Add the dry chili pepper and the cumin seeds. When the seeds crackle  add the sliced gourds to the pan  along with red chili powder,turmeric powder & coriander powder cook on medium heat,once ivy gourd half cooked add sliced onion ,salt & white pepper powder. Cook until the gourds and onions are soft to bite in. The onions and the gourd might brown and that is okay.Turn off heat.It is a side dish, served along with rice and dal or Chappati.

 

 

Beetroot stir fry


Beetroot stirfry is a preparation where the grated vegetables are sauteed in spices and .It’s a great accompaniment to full meals and is a very hit recipe in the southern part of India Beetroot is a good source of iron and folate.It’s an easy, healthy & nutritious recipe.Being a north Indian we spend few years in a southern part of India @hyderabad.My daughter ate with rice and calls the dish as pink rice. It’s one of her favourites.she ate first at my neighbour home afterwards weekly twice she prefer to eat this vegetable either in lunch or dinner.

Ingredients

Beetroots – 2 grated

Bengal Gram – 2 tsp

Black Gram – 1  1/2tsp

Cumin  Seeds – 1 tsp

Dry Red Chilies – 2

Curry Leaves – 2-3

Turmeric Powder – a pinch

Coriander powder 1 tsp

Salt – To Taste

Oil – 2 tsp

Onion 1 tbsp finely chopped

Method

Wash & peel beetroot then grate it & keep aside.Heat oil in a pan and add Bengal gram ,black gram,cumin and let it splutter. Add in the curry leaves, red chilli .Fry for a minute then adding chopped onions and salt and fry till soft and tender.add turmeric powder and coriander powder fry for few seconds.then adding grated beetroot sprinkle salt and stir.cover and let the veggies cook till they are done.sprinkle some water if the moisture dries in the pan.keep on checking during intervals and sprinkle water whenever required.when the veggies are cooked well.Turn off heat & serve with rice or chappati

Tips :- preparing for small kids then adjust spices.

 

 

 

Palak Paratha


Spinach Flatbread in hindi its called palak paratha.Spinach is a super food loaded with tons of nutrients in a low calorie package. it’s provide protein, iron, vitamins and minerals.most of kids doesn’t like to eat spinach so it’s a good way to include in their diet.Many people pureed spinach & knead with flour,my family like chopped Spinach so i am sharing my way of tasty paratha. Enjoy this paratha with thick fresh curds ,pickles or simply Plain.

Ingredients

Whole wheat flour 1 cup 

Spinach – 3/4 cup chopped

Turmeric powder – 1/4 tsp(optional)

Coriander leaves – 1 tbsp finely chopped  (optional)

Salt – to taste

Cumin seeds- 1 tsp(optional)

Carom seeds – 1/2 tsp

Green Chilli – 1 finely chopped

Onion 1 small finely chopped

Oil /Ghee or  butter for frying

Water if required

Method

Wash & clean spinach dry using a paper towel.In a bowl add Chopped Spinach ,onion & salt.Adding it will leave water.Add all ingredients & make a dough.Heat a griddle divide a dough roll it in a round shape.put it on a griddle cook both sides apply oil/butter/ghee.

Tips: if the dough looks dry, then add very little water and knead. if the dough becomes sticky, then add some more flour and knead.if you use yogurt around 1 tbsp no need to add any water while kneading.Parathas for kids then avoid chopped green chillies.

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Gobhi Manchurian Dry


Gobhi Manchurian is an Indian Chinese fried cauliflower served as an  appetizer or a snack. The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce.

There are two different variants of gobhi Manchurian, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour, all purpose flour,spring onion, soy sauce, chilli sauce, minced garlic, ginger,ground pepper, etc. and has typically  garnish with spring onion.Its taste can vary from a mild spicy to hot depend on individual taste buds.

Ingredients

10-12 cauliflower

3 tbsp corn flour

5 tbsps all-purpose flour

¼ cup water

1 tsp black pepper powder

orange food color (a pinch) optional

Salt to taste

oil for deep frying

Ingredients for Manchurian Sauce

1 medium onion

½ cup chopped spring onions(white bulb)

1tbsp finely chopped garlic

2 tsp finely chopped green chillies

2 tsp finely chopped ginger

1 tbsp corn flour

1/4 cup water

1 tbsp soy sauce

1 tbsp tomato ketchup

1 tsp red chilli sauce

1 tbsp cooking oil

salt to taste

spring onion (for garnish)optional

Method :-

Heat oil in a wok or a deep fryer, till it’s becoming hot we will dissolve the corn flour and all purpose flour along with pepper,food color and salt in water.Add the cauliflower florets and mix until the florets get coated with the flour mixture.Add about 5 florets at a time into the hot oil and fry until golden brown.Remove from oil and drain on a paper towel. Keep aside.Mix the corn flour with ¼ cup of water. Add soy sauce, ketchup, chilli sauce  & salt.Heat oil in a wok or frying pan on high heat; add onion saute till it becomes pink after that add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.Turn off heat. mix well,fried cauliflower with the Manchurian Sauce and serve.Before serving garnish with spring onion leaves.

Dry Chilli Chicken


Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are  Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns,soy sauce,red chilli sauce etc .Most dishes are served with gravy ,dry ,deep Fried & stir fried without gravy.Check my more  Indo-chinese recipe .

I am sharing my version of  Dry chilli chicken In its two-stage preparation, the first stage Boneless chicken is marinated & deep fried  & second stage, the deep fried chicken are sautéed with chopped onion,garlic ,bell pepper &sauce.

Ingredients

Chicken breast  500 gm/1 lb

For marination Ginger Garlic Paste 2-3 tsp

Ginger Garlic Paste 2-3 tsp

Vinegar 1 tsp

Egg 1

Soy sauce 2 tsp

Salt to taste(marination & gravy)

Black Pepper to taste

Cornflour 2 tbsp

for gravy Onion small (diced)1

Onion small (diced)1

Green Bell Pepper (diced) 1

Vinegar 1/2 tsp

Red chilli sauce 1 tsp

Garlic chopped 2-3

Soy sauce 1 tsp

Red chilli flakes 1 tsp (optional)

Tomato sauce 1/2 tbsp

Salt to taste

Cornstarch 1tsp (Dissolve with water)

Oil for  Deep frying

Oil 1 tsp for sauteeing

Method

Wash & clean Chicken breast.Pat dry using paper towel cut into  a desired shape.Take a big bowl  put chicken & marinated ingredients mentioned above.keep aside for 30 min .Heat a pan adding oil deep fry marinated chicken & drain on a paper towel to remove excess oil.Heat oil in another pan add garlic, chilli & saute.add onion & bell peppers saute.now add sauce mixture & corn starch mix give a boil.add fried chicken.mix properly so that sauce coat chicken properly.turn off heat & sprinkle red chilli flakes.Serve hot !!

My Tip:Adjust spices & sauce as per own tastebuds

 

Baked Sattu Kachori


Kachori is a snack popular in India and other parts of South Asia.It is usually a round flattened ball made of Refined flour or whole wheat  flour filled with a stuffing such as Gram flour,different types of Lentils, salt and other spices.it is deep fried or baked.Variations of  Kachori prepared in India such as Onion Kachori,Sweet Kachori , Dal Kachori etc.Served with a chutney made from Tamarind , Mint & Coriander Chutney

I am sharing Baked Kachori Filled with Sattu & Indian Spices.Served with Peanut Chutney.

Ingredients

Whole wheat soft Dough (adding salt & oil)2 cup

For Stuffing
Sattu (Roasted channa dal) 1 cup

Onion Finely chopped -1 medium

Green Chilli finely chopped 1-2

Mustard oil -2 tsp

Salt to taste

Lemon juice 1-2 tsp (adjust per taste)

Nigella seeds(kalonji )1/2 tsp

Carom seeds(Ajwain)1/2 tsp

Grated ginger1 tbsp

Chopped garlic 1/2 tbsp

Chopped Green Coriander leaves 1 tbsp

Add little bit water (it will help fillings to mix properly)

Method

In a bowl add Sattu then all stuffing  ingredients & mixed properly.Adjust ingredients as requirements.preheat oven 180 c/350f.now divide dough then roll  & put fillings as we do normally for kachori.,close properly .with help of a rolling pin or Palm flatten it .now put that kachori on a baking tray and baked turning both sides in between till it cooked properly.to make it crisp (apply little bit oil both side). put on broil mode for 2-3 min turning both sides.Serve with choice of chutney(mint-coriander/tamarind//peanut) with onion (optional)

k2
Inside Oven

k3
In process of Baking

k4
Broil Mode

Onion & Cabbage Pakora


Pakora  is a fried snack or a fritter.Originally from India & across South Asia especially in India & its Neighbouring country.It is  a mix of finely Sliced  onions & shredded cabbage  green chillies, and Indian spices mixed in gram flour. It is rolled into small balls ,Flatten on fingers and deep-fried in hot oil. These pakoras are very crisp on the outside and medium soft to crisp inside

Pakoras are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, paneer, cauliflower, or chili pepper & Served with Chutney Mint & Coriander Chutney or tomato ketchup.

Ingredients

1 cup besan

Cabbage -1/4 cup

onion -1 big size

Green chilli -1-2 (as per taste)

Salt to taste

Chilli powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tbsp

Cumin powder 1 tsp

Black pepper powder to taste

Oil for frying

Water if required

Method

Wash & cut cabbage & onion.finely chopped green chillies.In a big bowl add all ingredients mix properly using hand& check seasoning .Heat oil in a Kadai drop pakoda batter and deep fry them.Put on paper towel to remove excessive oil.Serve with Chutney .

Tips:- if needed then only add water,as onion & cabbage leaves water when we add salt.Pakora batter will become runny .

 

 

Jumbo Shrimp Curry


Shrimps are an excellent source of low-fat and low-cal protein and are abundant in Vitamins.It’s a great source of Omega3 fatty acids and an excellent way include a protein. It’s also high in iron, zinc and vitamin E but low in saturated fat.Shrimps is a delicate seafood next to fish. It blends well other flavours and is fast to cook.Shrimps come in a varied range of size and colours.Shrimps can be cooked in various ways Pan  fried Stir fried & deep fried. Curry or made into fritters. They can be served for starters, side dish or as a main course.For Seafood & Fish variations check my other recipes

Mustard Flavored Shrimp Curry  PanFriedTilapia  Crispy Fried Fish   Fish-curry

I am sharing my way of Shrimp Curry South Indian Flavour with Tweaks.

Ingredients

For Marination

Jumbo Prawns 2 lb /1 kg (peel & deveined)

Turmeric powder 1/4 tsp

Coriander powder 1 tsp

Salt to taste

For gravy

Garlic & Ginger Paste 1 tbsp

Turmeric Powder 1 tsp

Curry leaves 10-12

Garam masala 1 tsp

Coriander Powder 1tbsp

Cumin seeds 1 tsp

Cooking oil 2 tbsp

Green chilli 1-2

Onion Chopped 1 medium sized

Tomatoes 2 medium sized chopped

Salt to taste

Green coriander leaves chopped optional

Water as required.

Method

Marinate above mentioned ingredients keep aside for 20-30 minutes.Heat 1/2 tbsp oil in a pan cook prawns for 2-3 min  on a med heat .Keep aside on a paper towel.Using a cooking pan add more oil add cumin seeds once it crackled add green chilli & Curry leaves once get nice aroma add Chopped onion & saute till it became translucent in colour.add garlic ginger paste & cook till raw aroma goes off Add tomatoes & dry powder cook till it started leaving oil ,add cooked Shrimp & salt check seasoning  give a good stir so that it coated by masala.Add water give a boil then turn heat to med-low flame cook for 5 minutes more .Turn off heat Garnish with Green coriander leaves. Serve with Rice or Indian flat bread.

 

 

 

 

Jhaal Muri


Jhaal means Spice & Muri is a puffed Rice & seasoned with Indian spices.it’s a no-cook recipe.Very light & flavorful snacks .Jhaal muri is a popular street food of Bihar & West Bengal.one can add as many ingredients like boiled potatoes ,chopped tomatoes ,peanuts& chutneys of their individual choice but mustard oil is a key ingredient to enhance taste .i am sharing  a recipe which we ate at my home.It’s a favourite Tea time snacks for us almost every day of me & my cousin.we had a lot of memories connected with this snacks lot of spicy chit-chat & secrets.

Ingredients

Puffed Rice 2 cup

Onion finely chopped 1 tbsp

Green chillies 1-2 finely chopped

Mustard oil 2tsp

Salt to taste

Paprika to taste

Lime juice 1 tsp

Green coriander leaves/cilantro 1 tbsp for garnishing

Method

Mix all ingredients in a bowl.garnish with chopped green coriander leaves.enjoy with a cup of Ginger Tea.

My entry for Semi Home Made Collective – May 2016 @Sonal Gupta blog. http://simplyvegetarian777.com/ .plz do check her blog for awesome & delectable  Vegetarian food.