Quick And Easy Recipes For Your Home Authentic Taste

Sambar Recipes in  Palakkad style. Ingredients: Thuvar dhal 1 cup boiled. Bengal gram dhal Red chillies 5 Coriander seeds 1 table spoon Ferugreek ( uluva) 1 teaspoon Cumin 1 teaspoon Pepper a little Asafoetida 1 small bit Coconut scrapped 1/2 cup Tamarind juice 1/2 cup Turmeric powder Curry leaves Coriander leaves Mustard Salt Oil Vegetables Drumstick 1 Bringal 1 Onion 1 Tomatoes 2 Mango 1 Method Put a Kadai on the stove and add a little oil and roast asafoetida and remove. Then add red chillies, coriander seeds, gram dhal, ferugreek, cumin, pepper, curry leaves till golden brown and remove. Then add coconut and fry till golden brown and remove. When it comes to room temperature grind it to a smooth paste. Put a vessel on the stove and add all vegetable cuttings and add tamarind juice and add sufficient water and let it boil. Add salt and turmeric powder. When the vegetables are cooked add the masala paste and boil for 5 minutes. Add th...

Low Fat Chicken Dry Recipes   How to Make Low Fat Chicken Dry: Take  500 gm washed chicken.. Now marinate them with salt n turmeric powder.. Now take a pan.. Add 2 teaspoon mustard oil.. Add 1 bay leaf.. Add 3-4 chopped onions Cook till onion becomes translucent.. add 1 teaspoon red chill's turmeric chicken masala powder Add 2 chopped tomatoes.. Cook till masala leaves oil.. Add chickens now.. Cook in low flame till it gets softer..now add water according to the gravy consistency. Cook till it's done fully.. Add garam masala powder Add coriander leaves.. It's done now..

Noodle Recipes INGREDIENTS 1 packet chatpata noodle 1/2 cup capsicum (finely chopped) 1/2 cup carrot (finely chopped) salt to taste 1/2 tsp red chilli powder 1/2 red chilli flakes 1/2 tsp cumin seeds 1/2 tsp oregano 1/2 tsp chaat masala 1/2 tsp fenugreek leaves Water as needed METHOD Boil Plain noodle with 3 cups of water. Add taste maker, mix well and cook till the water dries. Keep aside to cool. Add gram flour in a mixing bowl. Then add salt, red chilli powder, red chilli flakes, fenugreek leaves, cumin seeds, oregano, chat masala, capsicum, carrot and water to make a smooth, thick batter. Add the noodles and mix well. Heat oil in a deep pan. Shape the mixture into small pakoras and deep fry till golden brown.Remove from the oil and drainon paper towel. Crispy Noodle Fritters are ready to serve.

Chicken Malai Tikka Boti recipe INGREDIENTS: 1/2 kg boneless chicken 1/2 cup olive oil 2 tsp Ginger Garlic paste 1 cup Cream 1 cup yogurt ( sour but not greek) 1teaspoon (or as required) crushed red chilli Salt to taste 1/2 teaspoonGaram masala 1 teaspoon broast masala 5 green chilli 1 teaspoon lemon juice Some charcoal for tempering METHOD Add all the ingredients in a bowl except oil and charcoal.Mix well. Add the marinated chicken into themixture, combine well and refrigerate for 3 to 4 hours or preferably overnight. Thread one piece of the chicken onto a skewer then one slice of onion, and then another pieceofchicken (if you’re using wooden skewers, remember to soak them for 30 minutes before using toprevent them from burning). Heat oil in a pan. Fry or grill chicken, turning often so each side browns and until chicken is cooked through, about 10-15 minutes or until chicken juices run clear. Heat charcoal on naked flames. When it is hot place it on ...

Fried fish Recipes INGREDIENTS: For Marination 1/2 kg Fish 1teaspoon Garlic paste 2 teaspoon vinegar 1pinch oregano 1 teaspoon Crushed cumin seeds 1/2 teaspoon All spice powder 1teaspoon Turmeric 1teaspoon Crushed red pepper Salt to taste Olive Oil for frying For batter 3 to 4 teaspoon Gram flour 1 teaspoon all purpose flour 1/2 teaspoon salt 1/2 teaspoon red chilli flakes 1/2 teaspoon coriander powder 1 pinch of black pepper powder 1/2 cumin seeds 1 teaspoon fresh coriander METHOD: Add fish pieces in a bowl. Marinate with garlic paste, lemon juice and oregano for 1hour. Then marinate it with crushed cumin, all spice powder,turmeric powder, crushed red pepper and saltto taste. Then add fish pieces in the batter and coat very well and deep fry till golden brown. Lastly sprinkle chat masala and serve hot

Idly Manchurian Recipes Ingredients of Idly Manchurian: 5 idly 2 tablespoon chopped tomato 1/2 teaspoon tamarind paste 1 teaspoon garam masala powder 1/2 teaspoon thymol seeds 1 tablespoon salt 1 handful chopped onion 4 chopped green chilli 1 teaspoon powdered turmeric 2 tablespoon refined oil 1/2 teaspoon cumin seeds For Garnishing 1 handful coriander leaves How to make idly Manchurian Chop the leftover idly to bite size squares and keep them aside. In a frying pan, heat the refined oil over moderate flame and add thymol seeds and cumin seeds. Once they start to splutter, immediately add the chopped veggies. Saute for two minutes. Add the tamarind paste and stir well so that it combines with all the veggies. Add all the spice powders and salt. When the tomatoes begin to soften, add the idly pieces. Mix well and let it cool for about five minutes. Transfer the idly Manchurian in a serving bowl and garnish with chopped coriander leaves. You can also garnish ...

Tawa Naan Recipes Ingredients: 2 cup all purpose flour 1/2 cup yogurt 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon baking soda 2 teaspoon oil Luke warm water for kneading dough METHOD: In a bowl mix all purpose flour, salt, sugar, baking soda. Next add oil and yogurt and mix well. Make a smooth soft dough using water as needed. Cover the dough and keep it aside for ferment for 4 hours (Keep in a warm place). Preheat tawa for 5 mins on high flame (Don’t use non-stick tawa). Divide the dough into 5 to 6 small round balls. Roll each one out and place on a floured surface. You can make it as thick or as thin as you like. Keep aside for 5 to 10 minutes. Sprinkle water on one side of naan. Put water side naan on tawa and lower the flame. Slightly press,this helps the naan to stick to the tawa. Once the naan starts bubbling, flip the tawa upside down  cook naan directly on medium flame till they turn golden brown.

Dindigul Briyani .. !!! Recipes in (English) Required things: Cumiga samba rice - 1 kg Chicken - 1 kg Ginger garlic paste - 4 spoons Bark - 10 g Cloves - 10 g Cardamom - 10 grams Foliage leaf - 10 g Nutrient - 10 g Green chilli - 10 Dried chilli (disappearance) - 10 Tomato - 2 large Big onion - 2 large Small onion - 25 g Mint - 2 cups Coriander - 2 cups Cashew - the required amount Oil - 100ml Ghee - 100 ml Yogurt - 1 cup Process Rice should be soaked for 20 minutes. Grass, cloves, cardamom and jataputri should be grated. Green chilli and dried chillies should be made separately, with a mixture of cilantro and mint and prepared separately and grind. Similarly, chopped onion onion, grind the tomatoes and big onions separately. Place the cooker on the stove and pour the oil and dry it well. Stir until ginger, garlic, and then stir until golden, then bark, cloves, cardamom, jataputri powder and fenugreek leaves. Then add a little onion...