PEANUT CHIKKI/ KADALA MITTAI RECIPE

Crispy peanut chikki/Kadala mittai recipe.

INGREDIENTS

peanuts- 1 cup

Powdered jaggery-1 cup

Water -1&1/2 tbsp

METHOD

. Heat a pan and dry roast peanuts until they become crisp. It will take 3-4 minutes .

Transfer this in to plate and let it cool .

Remove the skin of peanuts and keep it aside.

Heat a pan add powdered jaggery and water. Let it melt well and prepare jaggery syrup.

Cook this until the consistency of the jaggery syrup turns in to sticky form.

Add peanuts and mix well.

spread this on a butter paper and place another butter paper on top of it, using a rolling pin spread the mix evenly.

Using a knife cut them in to the required shape before cooling.

Let it cool completely.

Serve and enjoy.

DAL CURRY WITH DRUMSTICK LEAVES /MURINGAYILA PARIPPU CURRY IN PRESSURE COOKER

Super healthy dal curry which can be prepared with in 15 minutes .Here i have used drumstick leaves along with dal , to make even more healthier .Instead of this you  can use Methi leaves ,palak etc.This can be served along with some rice ,chapati etc.

INGREDIENTS

Masoor dal -1 cup

Drumstick leaves /muringayila – 1&1/2 cup (chopped)

turmeric powder-1/4th tsp

kasmiri chilli powder -1 tsp

Slitted green chillies -2

Minced garlic-4

Water-2 &1/2 cup

salt to taste.

 

For Seasoning

Oil-1 tbsp

cumin seeds-1 tsp

curry leaves -1 sprig

 

 

METHOD

Wash dal and drumstick leaves thoroughly.

Take a pressure cooker ,add dal, drumstick leaves ,green chillies ,garlic ,turmeric powder ,kashmiri chilli powder and water .

Pressure cook this  until we hear  3 whistles .

Switch off the flame ,once the steam goes off completely , open the  lid and add salt.

Adjust the consistency of the curry adding more water.

Bring this to boil.

For seasoning heat some oil in a pan ,add cumin seeds ,once it starts to crackle add curry leaves and pour it over the curry.

Serve hot with rice ,chapati etc.

 

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HEALTHY BANANA SMOOTHIE

super healthy banana smoothie recipe .

INGREDIENTS

Banana -2

milk -4 tbsp

honey -1 tbsp (optional)

coco powder -1 tsp

apple -1/2 piece finely chopped

METHOD

Peel off bananas ,cut them in to small pieces.

freeze it for 3-4 hrs in a zip lock bag.

Take a blender jar ,add frozen bananas along with milk and coco powder .

blend it till  it forms in to a creamy texture .

transfer this  in to serving glass, add honey and chopped apple.

Enjoy .

 

Note:

You can even fill this in to the popsicle mould, without adding chopped fruits, and freeze it for  4-5 hrs and serve it like popsicle.

We can even add more chopped fruits like, green apples, pear, dry fruits, nuts ,dates etc. in to the banana smoothie and serve it like  a fruit salad.

 

 

 

CHICKEN CHILLI WITH LEFTOVER GRILLED CHICKEN

B0B92C7D-3619-4D7F-8301-343B5DD7BDB4simple  chicken recipe with leftover grilled chicken .You can either serve it as a side dish for chapathi or use as a filling for sandwiches .

INGREDIENTS

Shredded grilled chicken -2 cups

grated ginger -1 tbsp

minced garlic -3 cloves

onion -1 finely chopped

turmeric powder-1/4 th tsp

chilli powder (less spicy ) -2 tsp

OIL-1 TBSP

salt -as per taste

coriander leaves for garnishing

METHOD

Heat oil in a pan ,saute finely chopped ginger garlic until it’s raw taste go off.

Suate finely chopped onion until it becomes transluscent.

Add turmeric powder and chiilli powder.

Add shredded grilled chicken  Mix well.

sprinkle little bit of water just to combine everything.

Add some salt to taste.Cover this up ,cook for 2 -3 minutes in medium flame .

Garnish with some coriander leaves .

Server hot with some chapathi , rice etc.

You can even use it as filling for sandwiches .

 

CHICKEN SPRING ROLLS

CHICKEN SPRING ROLLS

Easy to make evening snack recipe.

INGREDIENTS

chicken breasts-2

Minced garlic-5

Grated carrot-1

Grated cabbage-2 cup

Spring onions-1/4 th cup

Pepper powder-1&1/2 tsp

Soya sauce-1 tsp

Red chilli sauce-1 tsp

Salt to taste

Readymade spring roll sheets-20

Maida/ All purpose flour-1 tbsp

Oil for deep frying

METHOD

*Marinate the chicken pieces with 1/2 tsp of pepper and salt.Keep the marination for 10 minutes.

*Cook this until chicken become soft .

*keep it aside and once it cools down shred the chicken pieces

*Heat a pan , add 1 tbsp of oil , sauté minced garlic until it ‘s raw flavour go off.

*Add grated cabbage and carrot ,sprinkle some salt and 1 tsp of pepper powder.

*Mix well and let it cook for 2 minutes, add shredded chicken along with soya sauce and chilli sauce.

*Combine everything very well and cook for another 2 minutes.

*Switch off the flame and let it cool.

*Take a small bowl add all purpose flour and make a thick batter by pouring water.

*Take a spring roll sheet add 1 tbsp of prepared chicken filling.

*Roll it till the middle portion and fold it from sides .

*Roll it up and seal the edge with the prepared maida batter.

*Make all the spring rolls like this.

*You can make 20 spring rolls with this much of filling.

*Heat enough oil for deep frying. Deep fry all the spring rolls until it’s colour become golden .

*Serve hot with some tomato ketchup.

NOTE.

•Keep the spring roll sheets out the refrigerator 1 hour before preparation.

•Cover the spring roll sheets with a damp towel, this way spring roll sheets will be moist and soft.

•Once the spring rolls are ready to fry you can either deep fry all or freeze it up to two weeks in a ziplock bag.

• Make sure that the edges of the spring rolls are sealed well with the maida batter. Otherwise filling will come out while deep frying the spring rolls.

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HOMEMADE BUTTER CAKE

perfect spongy butter cake recipe .

Ingredients

Butter-1/2 cup

Sugar -1 cup

Vanilla essence-1 tsp

Eggs-2

All purpose flour-1&1/2 cup

Baking powder-1 tsp

Butter milk-1/2 cup

Method

Beat butter and Sugar until we get a pale creamy texture.

Drop eggs one by one and beat well mix a hand mixer.

Beat until it becomes frothy.

Seive all purpose flour and baking powder in to the egg mixture.

Add vanilla essence and gently fold it with a spatula.

Pour the cake batter in to the cake tray.

Pre heat the oven for 10 minutes.

Bake the cake for 30 -35 minutes @ 180 degree.

Note:

For making butter milk, take 1/2 cup of milk add 1 tsp of lemon juice or vinegar and mix well.keep it for 5 minutes. Butter milk will be ready to use.

CRISPY PANEER POPCORNS /PANEER NUGGETS RECIPE

Paneer popcorns can be served as an evening snack or as a starter.

Ingredients

paneer cubes-20

Ginger garlic paste- 1 tsp

Turmeric powder-1/4 tsp

Kashmiri chilli powder -1 tsp

Pepper powder-1 tsp

Salt

Cornflour- 2 tbsp

Bread crumbs for coating

Oil for deep frying

METHOD

Marinate the paneer cubes with ginger garlic paste, turmeric powder, Kashmiri chilli powder , pepper powder and salt.

Keep the marination for 10 minutes.

Take a bowl , add cornflour , pour water little by little and make a cornflour batter.

Dip each paneer cube in the cornflour batter and roll it on the bread crumbs and coat well.

Once again dip same paneer cube in the corn flour mixture and give a double coating for the paneer cubes.

This will give a nice crispy coating for paneer popcorns.

Prepare all the paneer cubes like this.

Refrigerate for 10 minutes.

Deep fry this in medium hot oil until paneer cubes turn crispy  and golden in colour.

Serve hot with tomato ketchup.

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