Sweet Kuzhi Paniyaram without Paniyaram pan

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Sweet Paniyaram is one of the popular snack items in India and it is served in evening. It will come in the category of Indian bread. It is very simple to do because it needs only some of the basic ingredients which are available in your home. Now I'm going to tell about the basic steps how to prepare this wonderful dish in your house. I'm sure that your kids will love to eat this dish.

Ingredients:

• 1 Cup Maida flour,
• 1 cup rava,
• 1 cup suger.

Preparation of sweet Paniyaram:

in order to prepare this sweet Paniyaram, you need to add the same quantity of all three ingredients. Mix it and let it soak for more than 4 to 5 hours. Just add very little amount of water for making it into a batter. The batter must be thick enough so that it won't spreads when you pour it into the oil. You can even add banana and curd to it. It is an optional for you. This will help you in getting the smooth and soft Paniyaram. This is one of the traditional dishes. Most of the people use Paniyaram pan, for preparing it. But today I'm going to teach you “How to prepare Paniyaram without Paniyaram pan or Paniyaram Chati??”

If you want to prepare this sweet Paniyaram, instantly, then you need to add a pinch of cooking soda. By using this soda, you don't need to soak it for 4 to 5 hours. Now keep the pan on the stove and fill it with oil. Let it heat it up, now you can pour the batter into the oil. Make sure that the oil is on heat, because only it can give you the perfect shape to your Paniyaram. Now you can serve this Paniyaram to your children.

Besan Laddoo

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Besan Laddu is one on the traditional sweet in India. It is even easy to prepare. So many people prefer to do this wonderful and delicious sweet during the Vinayaka Chathurthi festival. For preparing this you need the ingredients has following:

Ingredients:

• 2 cups gram flour (besan),
• 11/2 cup sugar (grinded),
• cashew nuts (chopped).
• 1 tsp each almonds,
• pistachios,
• 1 cup ghee,

Preparation of Besan Laddu:

Take a kadhai, mix gram flour or besan and ghee over a low heat. You must stir well, to avoid lumps. When it is ready, it will appetizing a smell. Now, you can remove it from the flame and let it cool down. Add grinded sugar and nuts for garnishing. Now you can prepare small balls of the mixture. If you are unable to round it, then you can just sprinkle water on it. Now, you can prepare besan laddu very easily.

Dibba roti or Crispy Uttappam or Akki Roti

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I'm going to tell about the simple Roti which is known as Dibba roti or Crispy Uttappam. Roti literally means bread and dibba means plumps. Even in Karanataka, they will do this dish which is called as “AKKi ROTI”. Basically this is the kind of dosai, but it is a thick one in which we will add onion, jeera and even soaked channa dal.

Ingredients:

• 1 cup rice,
• 1 bunch curry leaves chopped,
• 1 bunch curry leaves,
• 1tsb cumin seeds,
• 5 green chillies,
• 1 small ginger,
• 1 big onion,
• 1 cup urad dal.

Preparation of Dibba Roti or Crispy Uttappam 0r Akki Roti:

To make batter, you need to soak 1 cup of urad dal i.e.., black gram and 1 cup of rice. Allow it to soak for whole night. Add ginger, green chilly and salt and grind it into thick course paste. When a batter is ready add chopped onions, cumin seeds and chopped curry leaves.

As this batter is thick in paste, we are not going to use the spoon or cup to pour it. Now pour some oil in the non stick pain. Take the batter and put it in the center and spread it in the pan with your hands. Make sure that you wont burn your hands. If you want to get it more crispy, then you can make small holes in between. Oil will make it fry well. You can even spread it with spoon but it will make the uneven texture. Once the top part gets cooked, turn it over . Here the crispy dibba roti is ready to serve. You can eat this Dibba roti with coconut chutney or ginger chutney or any pickle at home.

Basic Kara Boondi

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I'm going to tell you about how to make a basic Boondi. Boondi are available in different kinds and with different names. Firstly let's now what are they known in different names: KaraBoondi, motichur boondi, masala boondhi. They are different kinds of dishes in this boondhi. They are listed as following: sweet boondhi, bellam boondi, Ankur boondhi.

Firstly, let's know how to prepare basic boondhi. For preparing this dish:

· you need a boondhi laddle which will consist of holes, it allows to drop the batter drop by drop. You can find different models of doondi laddle. This kind of boondhi plate is specially designed for this boondhi.

· one more modern available is that where it contains small holes and it is used to for preparing mothi chur boondhi.

· One more basic kind of stainer that we use for preparing this boondhi. In most of the houses, they use this kind of ladle. You can even use this doondi ladle, for preparing them. Below is the image of the basic doondhi ladle:

When you go to a store and ask for the basin, at the time you can able to find two different types available such as: fine besan and ladoo besan. Ladoo basin is a fine Couse of powder. But for preparing this we are going to take the basic fine besan.

Ingredient:

• 2 springs curry leaves,
• to taste red chilli powder,
• 1/2 cup peanut,
• oil for deep frying,
• 1 cup besan flour,
• water as needed.
• salt to taste,

For preparing Basic Boondhi:

Take basic fine besan into bowl, add some water and make it into a thick paste so that no lumps are formed. ( If you add more water into it, it may form lumps. So, avoid adding more water into it.). Now add some more water and make it into a pouring consistency. Add little amount of oil and it helps you to get a perfect kara boondhi.

We cannot say that now you are batter is ready for preparing the boondhi or not. Before that let's check out by using a small technique whether the batter is ready for preparing or not. This will be a great answer for the people who want to know ”Who to check the batter for boondi”.

Technique for checking the batter for boondhi:

Now just deep the sharp end of this spoon into the batter and just put one drop of batter into the oil from the height of 6 to 8 inches. If it takes lots of time for dropping into the oil, which means that it is a disaster batter. It is not good. So we need to add some more water into it. And again Dipper spoon and just drop the batter drop by drop from the spoon. If a droplet is dropping faster than it is the perfect consistence. See that you want that too much of water.

Now you can drop the batter with the help of the boondhi ladle. Now take the fried curry leaves and peanuts and add chilli powder and salt according to your taste. Now make it into a powder and just makes it into the boondhi. Now it is really too serve.

You can even prepare doondhi Raita with this.

Bisi Bele Bhath - Brinjal

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Do you know how to prepare Bisi Bele Bhath. Today I'm going to tell about how to prepare this wonderful dish. It is a simple dish and one of my favourite dishes too. Bisi Bele Bhath means hot lentil cooked rice. This rice is cooked by using the lots of spices and vegetables. Especially, brinjal is really very important for preparing this dish. This is one of the nutritious foods which are good for your health. You can see that, this is been cooked in Maharashtra, Chennai and many other areas.

Ingredients:

• 2 cups mixed vegetables (carrots, beans, radish, shalots, tomatoes, drum sticks, onions)
• 1 Tsp Cumin seeds or some use fennel
• 2 Tsp Broken cashew nuts
• 2 Cardamoms
• 1Tsp Chana Dal
• 1 inch piece Cinnamon
• 2 Cloves
• 1 Tsp Coriander seeds
• 1/2 tsp Mustard seeds
• 1 cup Rice
• 4 Dry red chillis
• Few springs few curry leaves
• Ginger Garlic Paste
• Pinch Hing (Asafetida)
• 20 grams Tamarind juice
• 1 tbsp Dessicated coconut
• 1 Tsp Oil
• 1tsp Urad Dal
• 1 to taste Salt
• 1/4 tsp Turmeric
• 1/2 cup Toor dal

Preparation method of Bisi Bele Bhath:

Next coming to the preparation method, add three tablespoon of oil, mustard seeds, jeera, red chilies, broken cashew, small pieces of onions, curry leaves, green chilli, pinch of hing. You can even add all the vegetables along with brinjal, pinch of Turmeric, soaked toor Dal. Now add the rice and enough water to it. Cover it with a lid and let it boil till the rice is cooked, dal is smashed up and vegetables cook well.

In the meantime, we can prepare the spice powder for Bisi Bele Bhath. For preparing spice powder, you need to dry roast some of the ingredients which are as following: take a pan, add dry red chilies, fenugreek seeds, pinch of mustard, whole garam masala( cloves, elachi, cardamom), dhanya (coriander seeds), Chana Dal, urad dal, finely chopped coconut pieces. Here you don't need to add any oil to it, as you're going to dry roast it. When they get slight golden colour remove it from the flame and grind it into a coarse paste.

When the rice is three fourth cooked, at the time you can add this tomato pieces, salt, spice powder and Tamarind juice. Tamarind juice can be added according to you. Just garnish it with coriander leaves and serve it to your family. You can serve them with the Kara boondi and curd raita.

Sarva Pindi spicy rice Flour pancake

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Hi friends,

Today I'm going to tell about the traditional dish which is known as “Sarva Pindi spicy rice Flour pancake”. Your grandmother’s might know about this wonderful dish. Serva means “dish” and pindi means “dough”. This will even very easy to cook because it can be made just within 7 min. And it would be a great this during the morning. This is a dyeing dish from Andhra Pradesh especially from Telangana region. Below are the ingredients which are needed for preparing this rice flour pancake.

Ingredients:

• 250grams Rice flour
• 1 tsp red chilli powder
• 1/2 cup Channa dal
• 1 bunch curry leaves
• 1 tsp ginger garlic paste
• 3 number Green chillies
• Oil as needed
• 1 number onion
• 1 tbsp sesame seeds
• as needed water
• as needed salt

Preparation Method of Sarva Pindi Spicy Rice Flour Pancake:

To make this dish, you need to soak Channa dal for 30 min. Just drain the water and takes channa dal. After this, add onions, red chilli powder, ginger garlic paste, sesame seeds, chopped curry leaves, chopped green chilies and salt to Channa dal. Mix all this together, and add rice flour and make it into dough. It must be soft enough.

In a pan, pour two tablespoon of oil and place the big dough. Apply little oil to your hands and press it. Always use nonstick pan for preparing this dish. See that it just won't be cracked at the edges if it happens then just press it. Just put small holes on this dough all over. This holds will help in oil to come out of it and allows cooking. And just a few drops of only two It., Then cover it with a lid and cook it on low flame. This will help in cooking faster. Just allow it to cook on one side and then you can remove it from the flame and serve to your family. You can make this dish tastier with any pickle.

Hyderabadi chicken biryani in Pressure Cooker

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When you listen are word: Hyderabadi chicken biryani, you will start watering in your mouth. When you go out for a restaurant, at the time you will surely order for this Hyderabadi biryani because it is really delicious to taste. If you're interested in making this restaurant Hyderabadi chicken biryani at home, then you can use the recipe which is described below. Even I tried this and got success. Now I can prepare my chicken biryani on my weekend to make it special. Preparing this biryani is also very simple and easy.

Ingredients:

• 1 cup sliced onion,
• 500 kg chicken.

Chicken Marination:
1/2 tea spoon coriander powder,
1/2 tea spoon red chilli powder,

1/2 cup thick yogurt,
1/2 tea spoon cumin powder,
2 tbl spoon chopped mint leaves,
1/2 tea spoon ginger paste,
1/2 tea spoon garlic paste,
3 green chillies,
3 tbl spoon chopped coriander leaves,
4 cloves powdered,
1″ cinnamon powder,
Salt.

For Rice:

• 1/2 tea spoon green chilli paste,
• 1/2 tea spoon garlic paste,
• 1 and 1/2 cups basmati rice,
• 1/2 tea spoon ginger paste,
• 1/4 cup onion,
• 3 cups water,
• 2 cloves,
• 1″ cinnamon,
• 2 cardamom,
• 2 bay leaves,
• 1/4 tea spoon turmeric,
• Ghee,
• Salt.

Preparation Method of Hyderabad Chicken Biryani:

Add the above marinade ingredients to chicken pieces and let it soak for 1 to 2 hours in refrigerator. At the same time, fry the onions and keep it aside.

Now heat oil/ ghee and add cloves, cinnamon, cardamom, bay leaves, green chilli paste, turmeric, on in, ginger garlic paste for a few minutes. Now you can add rice into it and try it for 2 to 3 min. Now add water and salt to the rice. For preparing this Hyderabad biryani, you can use the traditional drain process for cooking rice. So for this process, you need to add more amount of water and drain it when the rice is 80% cooked. You can remove it from the flame when the rice is cooked 80%. A common doubt that raises in everyone's heart is that, how to know whether the rice is cooked or not??? For that take one green and just press it with your finger nail. You can feel that it is little harder and still grainy.

You can prepare this Hyderabadi Chicken Biryani in Pressure Cooker:

Apply Ghee on the bottom of the pan and add marinated chicken. Now spread some 80% who could rice on the marinated chicken. Next you can put some marinated chicken again. And again on the top you can place some rice. Like this you can arrange alternatively one on the other. With this you can cook both chicken as well as rice. On the top you can garnish with the fried onions and coriander leaves. And close the pressure cooker with a lid. When you get a single whistle, make it into the same and immediately after is now within 2 to 3 min. Now you can surf the hot Hyderabad chicken biryani for your family and enjoy it. You can make this dish more tastier with Mirchi Ka Salan or bagara baingan.

Mooli paratha Raddish paratha

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Today I'm going to tell about the excellent dish which is known “Mooli Paratha” . Mooli means reddish, usually there are two ways to prepare this dish.

Ingredients:

• 2 number Radish,
• 1/2 tsb red chilli powder,
• 1 pinch of amchur powder,
• 1 bunch coriander powder,
• pinch of cumin powder,
• 2 number green chillies,
• 1/2 tbs oil,
• salt as per taste,
• 1 cup of wheat,

First method: a pinch of salt, amchur powder, cumin powder, red chilly powder, coriander leaves, Finely chopped green chilies to finely grated radish. And makes it well. Take the radish and squeeze out the water.

Second method: in the second method, here you can able to take the radish and other ingredients (salt, amchur powder, cumin powder, red chilly powder, coriander leaves, Finely chopped green chilies, radish). And this ingredients into a pan and allow to cook it. It is a nonstick pan for this process and let it slowly.

And one cup of regular atta and one tablespoon of oil. And you can use the water that is squeezed after from the radish and add some water. Make a dough, which is either soft nor too hard. Just cover it for 15 min, and then you can prepare small chapatis. Place the body a mixture at the centre of the chapati and cover it from four sides. Just slowly roll it has chapati.

Take a pan and let it get heated. Love you can fry the Paratha slowly by applying the butter or Ghee on both sides.

You can serve this special Raddish paratha, with only an onion Raith.

Sweet Egg Dosa

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Sweet Egg Dosa

Ingredients needed:

• Maida – 4 cups, 
• Sugar – 2 cups, 
• Soda powder – ¼ teaspoon,
•  Salt- 
•  Egg – 4, Milk 

How to prepare:
Beat the egg properly with required milk. Now add maida, sugar, soda, salt and make the mixture like you prepare for dosa. Now add butter on the roast pan and let it get heated. Once it is heated, use this mixture to prepare dosa. Hot sweet Egg dosa is ready now!!!

Omlette Rice

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Omlette Rice

Ingredients needed:

• Briyani Rice – 250 gm,
•  Red Chilli Pepper – 2, 
• Butter or Ghee – 1 tablespoon, 
• Cabbage – 50 gm, 
• Egg -6, 
• Coriander leaves (cut into small pieces) 
• Salt- as per required,
• Curry leaves,
•  Carrot – 50 gm.
•  Onion - 4

How to prepare:
Beat the egg with Pepper powder and salt and keep the mixture aside. Put the roast pan and then pour ghee or butter. Once it is heated pour the egg mixture as omelette until it is slightly golden brown. Now slice the omelette in the length of your finger and keep aside. Now chop the cabbage, carrot, onion and red chilli pepper. Take the pan and add ghee/ butter. Add the carrot, cabbage and red chilli pepper and then slightly fry. After that add onion, coriander leaves and curry leaves and keep frying. Boil and keep the white rice add. Now add white rice to the pan and then mix well and then close the pan for few minutes. Now serve the Omlette rice!!!

Egg Potato Fry

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Egg Potato Fry 

Ingredients needed:

• Onion (big) -2, 
• Potato – 5, 
• Salt and Oil – as per requirement, 
• Chilli Powder – 1 teaspoon, 
• Turmeric Powder – as required, 
• Egg – 4

How to prepare:
Cut onion and potato into pieces with 1 inch thickness. Beat the egg and keep it aside. Take the pan and add oil to it. Once oil is heated, add potato and keep frying. Then add chopped onion and keep frying until it turns into golden brown. Now add salt, chilli powder, turmeric powder to it. Now pour the beaten egg into the pan. Now keep frying until the egg sticks at the top of potatoes and then serve it. You can now taste the egg potato fry.

French Toast

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French Toast

Ingredients needed:
Egg – 2, Milk – 1 tablespoon, Bread slice – 4, Sugar – 2 teaspoon, Butter -1 tablespoon
How to prepare:
Beat the egg with milk and sugar and keep the mixture aside. Apply butter on the bread slices. Heat the roast pan and put butter on it. Once the pan is heated, dip the bread on the mixture in such a way that both sides of bread are get wetted by this mixture and then put it on the pan. Once it turns into golden brown take the bread and serve it hot. Instead of sugar, you can also use salt and pepper powder. French toast is ready now!!!

Egg Vada

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Egg Vada

Ingredients needed:
Egg – 6, Onion – 3, Chilli Powder – ½ teaspoon, Pepper Powder – ½ teaspoon, Turmeric Powder – ¼ teaspoon, Karam Masala – ½ teaspoon, Gram Flour– as per requirement, Coriander leaves
How to prepare:
Beat the egg and keep it aside. Cut onion and coriander leaves into small pieces. Add them to the beaten egg and mix them well. Add chilli powder, pepper powder, turmeric powder and karam masala and again mix them. Now add Gram Flour and make the mixture for vada. Take the pan and pour oil as required. After the oil is heated, use the mixture to put egg vada. Egg Vada is ready for you!!!

Egg Cheese Bonda

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Egg Cheese Bonda

Ingredients needed:

• Maida – 2 cups, 
• Egg- 2, 
• Sliced Cheese – 1 cup, 
• Curd – ½ cup, 
• Chilli chopped pieces, 
• Curry leaves and Coriander leaves (cut into small pieces), 
• Salt

How to prepare:

Now on the maida, add egg and mix it well. Keep adding cheese, curd, cashew nut, chilli and curry leaves and coriander leaves and beat the mixture again. Add water and salt as per requirement and the mixture must be thick. Take the pan and pour oil as required. After the oil is heated, use the mixture to put bonda. Serve it hot!!!

Egg Chops

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Egg Chops

Ingredients needed:

Egg- 4, Onion(big) – 2, Tomato -2, Chilli Powder – 2 tablespoon, Turmeric Powder -½ tablespoon, Garlic – 4, thick coconut milk – ¼ cup, Oil – 1 spoon and salt as per requirement.

How to prepare:

Boil the egg and remove the shell. Cut into pieces as per your wish and keep aside. Chop onion and tomatoes into small pieces. Smash garlic. Take the pan and add oil to it. Add Cinnamon, Cloves, Cumin seeds and then add chopped onion and fry them for 1 minute. Now add tomatoes and smashed garlic to it. Add chilli powder, turmeric powder and start frying. Add coconut milk after everything is cooked properly. After adding coconut milk, it will start to form as gravy. Now add the egg pieces and remove the pan immediately. Egg Chops is a good combination for Sambar rice!!!

Egg and Green Peas Masala

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Egg and Green Peas Masala

Ingredients needed:
Egg -2, Green Peas – 100 gm, Onion – 2, Tomato – 1, Ginger – 1, Garlic – 4, Chilli Powder – 2 tablespoon, Turmeric Powder - ½ tablespoon, Curry leaves, oil and salt – as per requirement.
How to prepare:
Boil the green peas separately and keep aside. Prepare garlic ginger paste. Cut onion and tomatoes into small pieces. Break the egg shell and beat the egg properly. Now take the pan and pour oil, curry leaves, chopped onion, and tomatoes and fry them. Put the garlic ginger paste and mix well. Add chilli powder, turmeric powder with green peas and mix them. After the green peas are cooked pour the beaten eggs and then mix again for 10 seconds. Now egg green peas masala is ready to be eaten!!!

Dry Fish Masala

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Dry Fish Masala

Ingredients needed:

Dry Fish – 100 gms, Tomato – 1, Onion (small) – 50 gms, Garlic – 10, Red chilli – 10, Coconut – 2 pieces, Turmeric powder – as required, Cooking Oil and Salt – as per requirement, Cumin seeds.

How to prepare:

Wash dry fish properly with fresh water. Chop onion, tomato and garlic into small pieces. Take red chilli, coconut, cumin seeds, salt and prepare a paste and keep it aside. Now take the pan and add oil, Fenugreek seeds, Cumin seeds and fry it for few seconds. Now add chopped onion, tomato, turmeric powder, garlic and then keep frying. Now add the paste you prepared and mix them well after adding half tumbler water. Put the dry fish now. Once the gravy becomes thick you can serve the Dry Fish Masala gravy to your loved ones !!!

Prawn Roast

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Prawn Roast

Ingredients needed:

Prawn – ¼ Kg, Salt, Cooking Oil – as per requirement, Chettinad Chicken Masala – 3 tablespoon, Bhaji powder mix

How to prepare:

After cleaning prawn, wash it in fresh water. Now add chettinad chicken masala and salt and mix it well in the prawn. Now take the pan and add oil to it. After the oil is heated, put the prawn on the pan. Roast the prawn until it becomes golden brown in color and keep it aside. Now add these roasted prawns to the bajji mix and then put each pieces on oil and fry it. After you filter the oil serve it hot!!!

PAN SAUCE CHICKEN RECIPE

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Ingridients:

Chicken leg pieces-3

Ginger garlic paste-1tsp

Turmeric Powder-1tsp

Green chillies-3

Tomato-2(pureed)

Onion- 1small

Chilli powder-2tsp

Soya sauce-1tsp

Corn flour-2tsp

Salt to taste

Oil to fry the pieces

Method:

Take 3tsp of oil in a pan and let it heat, meanwhile take a bowl and marinade the chicken with ginger-garlic paste, chilli powder, turmeric powder and little salt. Once the oil is heat insert all the marinated chicken pieces in the panand close the lid and cook it on a medium flame. Let the pieces fry untill they get dry and hard texture then turn onto the other side of it and let them cook the same all around. On the other flame keep one more pan and heat 2tsp of oil. Once the oil is heat fry the onions, green chillies and add tomato puree to it and let it cook for 2-3 minutes on a low flame.Once the puree gets boiling layer then pour this mixture into the chicken pieces pan andlet the chicken cook in the puree sauce for 2minutes so that they will get the exotic sour flavour now add little salt ( be careful while using salt becauce soya sauce contains salt add accordingly to enjoy the dish) and mix the corn flour in little water and add it to the pureed chicken stirring continuosly and finally add soya sauce and let the gravy become thiker then take it off from the pan and garnish with the coriander, curry leaven fried in little oil and serve hot as a snack or have it with roties.

Prawn Gravy

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Prawn Gravy


Ingredients needed:

Prawn – ¼ kg, Onion(big) -2, Tomato -1, Chilli powder – 2 tablespoon, Dhaniya Powder and Turmeric Powder – as required, Chilli – 1, Lemon juice -1 tablespoon, Salt and oil as per requirement.

How to prepare:

After cleaning Prawn put it in hot water and then drain the water. Cut the onion and tomatoes into small pieces. Cut chilli in middle. Now take the pan. Pour oil and chopped onion and slightly fry them. After that pour tomatoes, chilli and then fry for 5 seconds. Then add turmeric powder, dhaniya powder, chilli powder and fry for another 2 minutes. Now slightly sprinkle water into the pan as required. Add the prawn and then start frying. Once the prawn is cooked add the lemon juice. Now after adding everything the prawn gravy will be thick and ready to be served!!!

Prawn Rice

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Prawn Rice



Ingredients needed:
Prawn – ¼ kg, Rice – 2 cups, Onion (big) – 2,Tomato – 1,Chilli -1,Chilli powder – 2 tablespoon, Turmeric powder – as required, Lemon juice – 1 tablespoon, Garlic – 5, Cumin Seeds - 1 tablespoon, Ghee – 1 tablespoon, Salt and oil as per requirement.

How to prepare:
Clean and wash Prawn in fresh water. Cut the onion straightly. Now with the prawn add turmeric powder and salt and keep the mix separately. Cut tomatoes into small pieces. Cut chilli in middle and smash Garlic. Now take the pan and pour oil, and then put the cumin seeds, curry leaves, onion, chilli, tomato and garlic. Slightly fry all these things. Pour the prawn mixture to the pan and then add water as required and allow it to get cooked. The water will be no more found once the prawn is cooked well. Pour the lemon juice on the prepared prawn. Now add rice to this mixture and stir well. Add ghee at the end and stir once again. Add carrot, beans pieces at end. Now you have the Prawn Rice ready!!!