Aloo Fry Recipe!!!.....

Hey friends.....Here is my next recipe.This recipe i have made because of my cousin sisters request.This is very simple, delicious,spicy and tasty recipe.It is really to easy to make.

INGREDIENTS FOR ALOO FRY RECIPE:-
5 potatoes cubes.
2 tablespoon oil.
1/4  one teaspoon turmeric powder(haldi powder.
1/2 teaspoon of red chilli powder.
1/2 teaspoon cumin powder.
1/4garam masla
Salt as required.


Preparation :-
Pell the potatoes and make small and medium size cubes of each potatoes.
Heat a pan.Add 2 tablespoon oil
Now drain the potatoes and theN add tme
Mix them very well with tHe oil and spread them evenly in the pan.
Keep on stirring after  a minute, till the potatoes are half cooked on a low flame
Then add all the spices1/2 teaspoon turmeric. Teaspoon red chilli powder corrinder powder cumin powder and salt as per taste.
Mix the spice powder very well with the potatoes.
Continue to stir often and cook till the potatoes are done.
LAstly add 1/4 teaspoon garam maslaa.
Serve potates fry with chapatis or anything else

Crispy Potato Chilli !!....

Hey here i come with my very next recipe friends.I am sure you all must have been waiting for my new dish.So here i am ready to post my recipe. This dish i have seen online and done it.I hope you all like it.

INGREDIENTS:-             

2 Potatoes            

2onions                

 1Green capcicum

Corn flour           

Maida flour        

Soya sauce         

Red chilli sauce 

Food colour        

Oil                        

Sault                   

Ginger  and garlic

PROCEDURE TO PREPARE:-

1.Take corn and maida flour, and make a thick bettar.Add little bit of food colour in it.

2.Then take the potatoes peal it and slice it like a stick.

3.Then take a pan and add oil in it.Then one by one go on adding the potato stick in the bettar and deep fry it in the oil.

4.After frying it take another pan pour 2 tablespoon of oil.

5.In that pan pour fine cut garlic and ginger.

6.Then put onion and capcicum in it and fry till it becomes little brownish.

7.Then add the water of corn starche for the thickness of the chilli gravy.

8.Add soya sauce and red chilli sauce.       

9.Now add the deep fried potatos stick in the chilli gravy.

10.Now its ready to serve.

Manchurian chicken chilli

Hii friends!....
Here i come up with my next dish.
This dish i have tried once in the restaurant.
This restaurant is in Calangute.Actually i dont remember the name of the restaurant because i have tried this dish 2-3 months ago. So this taste lasted on my tongue.SO i went online and searched the recipe of it and i tried it once now.But im sure you all will like this dish of mine

INGREDIENTS:-

• 250 grams CHICKEN boneless, (cubes or keema/ mince)
• ½ egg of 1 white (1 egg white for ½ kg chicken)
• 1/8 tsp pepper coarsely crushed
• 1 tsp soya sauce (Prefer naturally brewed)
• 2 pinches chili powder
• 2 tbsp corn flour
• 1 ½ tbsp rice flour
• 1 tsp GINGER GARLIC PASTE
• salt little
• oil as needed.

MANCHURIAN SAUCE:-

• 1 tbsp garlic chopped
• ½ tbsp ginger chopped
• 1 onion medium
• 1 ½ tsp soya sauce
• 2 tbsp. red chili sauce
• 1 tsp vinegar
• 1 cup chicken stock or water
• 2 tsp corn flour (3 for gravy)
• 3 tbsp water to mix with flour
• salt little
• ½ tsp sugar (if red chili sauce has no sugar use 3/4 tsp)
• ¾ cup capsicum cubed
• onions few spring , whites
• onion few spring , greens.

PREPARATION:-

1. Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder and pepper powder.
2. Add egg white and flour. Mix well. Set aside for at least 1 hour.
3. If you have used chicken cubes then skip this step. If you have used the mince divide the mixture to 10 to 12 portions. Make balls. If you don't get round balls, that'f fine.
4. Heat oil and deep fry chicken on a medium flame until golden. Drain to a kitchen towel. Please make sure the chicken is cooked completely inside.

PREPARATION FOR MANCHURIAN SAUCE:-

1. Stir in the corn flour with 3 tbsp water in a small bowl.
2. To another small bowl, add vinegar and red chilli sauce. You can also add tomato ketchup if you prefer. Mix all of these and set aside.
3. Transfer the oil to a bowl and retain only half a tbsp. Fry ginger garlic until aromatic.
4. Fry onions until transparent.
5. Add bell peppers and fry for 2 minutes.
6. Next add little red chili powder (optional, used for color). Add sauces as well.
7. When they begin to bubble, pour the corn flour mixture along with 1 cup water or stock.
8. When the sauce begins to bubble, add fried chicken. Next also add in spring onions and then toss.
9. Cook for 1 to 2 mins if you have used cubes. If you have made to balls then cook for 5 to 6 minutes. If the sauce becomes too thick, add very little water and cook. 
10. Garnish with spring onions and serve chicken manchurian as a appetizer with the parota and salad.

Yummy Potato balls...!!

Hey friends here i come with my very  next dishes. This recipe is being made by me without taking any referrence……This is my new invention of this new recipe..it is very eay and tasty bike.

Ingredients:-
2 large potatoes
1 teaspoon cuming seeds(jeera)
1teaspoon corrieander powder(dhaniya)
1/2 teaspoon Garam masala
1 teaspoon red chilli powder
1 teaspoon salt as per taste.



Procedure:-
Wash peel and boil 2 potatoes.Mash them coarsely.
Add cuming seeds,corriander powder,garam masala,red chilli powder and salt.
Mix all the ingredients well and adjust the spices
Make round balls of the mixture.
Now boil the oil and deep fry the potato balls till they are crisp and golden brown.
Serve it with the red chilli sauce.....

PRAWNS BHIRYANI !!...

Hey friends here i come up with my second dish which is named as Prawns bhiryani.This dish is very tasty, yummy and delicious.Friends this dish i have first tried at my cousin's place.She had once prepared it at her home.So i asked her the recipe how to make it.She told me the recipe to prepare.So finally i tried it.I'm sure you will surely like and you would like to prepare it.


Ingredients for prawn biryani:-

1 ½ cups basmati rice

1 small bay leaf

2 to 3 green cardamoms

½ tsp shahi jeera

250 grams prawns (cleaned)

1 tsp ginger garlic paste

1/8 tsp turmeric

½ tsp biryani masala

½ tsp red chili powder

1 ½ tsp lemon juice

very little salt.

Biryani gravy ingredients:-

2 to 3 tbsp oil

1 bay leaf or tej patta

1 inch cinammon or dalchini

1 small star anise

2 green cardamoms or elaichi

4 to 5 cloves

½ tsp shahi jeera or cumin

1 large onion sliced thinly

1 tsp ginger garlic paste

1 medium tomato

2 tbsp coriander leaves

2 tbsp mint leaves or pudina chopped

1 tsp biryani masala

½ tsp red chili powder

salt as needed

¼ cup coconut milk thick , or fresh curd (do not use

sour).

Preparation for prawn biryani

recipe:-

1. Drain the water completely from prawns, add chili powder,

turmeric, salt, masala powder and little lemon juice.

2. Marinate and rub them gently for a while with the

marinade. Set aside for at least 30 minutes. You can also do

this the previous night and refrigerate.

3. Wash and soak rice for about 30 minutes. Drain off. Bring

3 to 4 cups of water to a boil with salt, a bay leaf, 4 green

cardamoms, 1/2 tsp shahi jeera. Add rice to the pot and

cook until fully done but al dente. It should remain grainy,

firm and not mushy

4 Heat oil in a pan, Add bay leaf, shahi jeera, cloves,

cardamom, star anise and cinnamon. Use just an inch of

cinnamon, i used ceylon cinnamon hence used a bit more.

This biryani needs a little more oil than the other non-veg

biryani recipes since prawns do not release much fats when

cooked. Stick on to the quantity mentioned in the recipe else

biryani may turn dry.

5. When they begin to splutter, add sliced onions. Separate

the layers of onions before adding. Fry until brown or golden.

6. Browned onions lend a good flavor, so don’t skip this. You

can set aside a few for garnishing. Add ginger garlic paste

and saute till the raw smell goes off.

7. Add chopped tomatoes, mint and coriander leaves. Cook

until the tomatoes turn soft.

8. Next add turmeric, red chili powder, biryani masala

powder . I also added a bit of coriander powder since my

masala powder was very strong.

9. Cook until the oil begins to separate.

10. Add marinated prawns.

11. Fry till they turn white and the raw smell goes away.

12. Cover and cook on a low flame for 3 minutes.

13. Let the flame remain low. Pour slightly thick coconut milk

and stir. If you do not follow any food combining rules of

compatibility you can use yogurt/curd as well instead of

coconut milk.

14. Cook until the gravy thickens. Off the stove and set the

pan aside. The color of the gravy is dark due to the brown

onions.

Layering prawn biryani

15. Grease a pot for dum process / slow steam process.

Layer half of the rice.

16. Next layer the gravy.

17. Layer the rice. You can add 1/4 cup rice to the pan (used

for cooking prawns), stir and add back the rice to the biryani

pot. This makes the top layer colorful and flavorful without

the use of saffron. Add coriander and mint leaves.

18. Cover with a foil or tight lid. Heat a griddle or tawa until

hot enough. Place the biryani pot on the hot griddle / pan or

tawa and dum / slow cook for 15 to 20 minutes on a very

low flame. Dum is a slow cooking method where steam is

trapped in a pot by sealing the rim to prevent the steam

from escaping. The food gets cooked due to trapped steam

which makes the food flavorful and delicious.

Allow it to rest for at least 15 minutes after the dum.

Serve prawn biryani with onion and lemon wedges.