CRISPY CABBAGE PAKORAS/CABBAGE PAKODA RECIPE

 

Cabbage pakoras can be prepared with very few ingredients and spice powders.This no onion no garlic snack recipe is a must try one.I have added green chillies in this pakodas to make little bit spicy .If you are serving this for kids you can skip green chillies and make it less spicy.Adding little bit of hot oil in to the mixture will make this pakoras super crispy.Great evening snack to devour with a cup of tea.

INGREDIENTS

Chopped cabbage -2 cups

chopped green chillies-2

Finely chopped ginger-1 small sized

Turmeric powder-1/4th tsp

Asafoetida -1/4th tsp

salt

Gram flour-1/2 cup

Rice flour-1 tbsp

water

oil for deep frying

 

 

 

METHOD

  • In a bowl add finely chopped cabbage, green chillies, ginger,t urmeric powder ,chilli powder ,asafoetida and salt.
  • Pour 1 tbsp of hot oil in to the mixture and mix well.(Use oil what we use for deep frying the pakoras)
  • Add  gramflour / Besan and rice flour .
  • Sprinkle some water little by little, just to combine everything.
  • Do not add too much water in to this ,pakoras may soak up a lot of oil and it may become soft.
  • Oil should be medium hot .
  • Deep fry all the pakoras until they become golden in colour and crispy in texture.
  • Serve hot with some tomato ketchup.
CABBAGE PAKODAS1
Take a bowl add finely chopped cabbage,green chillies,ginger,turmeric powder,chilli powder ,asafoetida and salt.
CABBAGE PAKODAS2
Pour some hot oil and mix well.
CABBAGE PAKODAS3
Adding gram flour and rice flour.
CABBAGE PAKODAS4
Sprinkle little water just to bind all the ingredients and make the batter
CABBAGE PAKODAS5
Deep fry these pakoras in batches ,until they become crispy . and golden in colour.

CABBAGE PAKODAS6

NOTE

  • while preparing the mixture if we add some hot oil or ghee ,pakoras will become more crispy .
  • Adding too much water will make this pakoras too oily and soggy.
  • Deep fry these pakoras in small batches.Otherwise oil temperature may reduce all of a sudden and crispiness will reduce.

 

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POTATO SPINACH SANDWICH RECIPE|| ALOO PALAK SANDWICH

 

Usually i get requests for simple and quick tiffin box recipes.So here i am with a delicious and easy to make sandwich recipe with all the goodness of palak and potatoes.We need minimum ingredients to prepare the filling for this sandwich.This is a filling breakfast recipe, which keeps you full till the next meal.

INGREDIENTS

Boiled potatoes-2 medium sized

onion -1 small sized

Grated ginger -1 small sized

chopped palak -1 cup

Oil-2 tbsp

Turmeric powder-1/2 tsp

chilli powder-1&1/2 tsp

cumin powder/jeera -1/2 tsp

lemon juice -1tbsp

salt as per taste

Bread slices for preparing sandwiches

 

OPTIONAL

Green chutney

cheese

 

METHOD

  • Heat oil in a pan ,add finely chopped ginger and onion saute it until it’s raw flavour goes off.
  • Add finely chopped palak or spinach, saute it for a while, palak will not take much time to cook.Let it cook for 2 minutes in medium flame.
  • Once palak turns soft we can add boiled and cubed potatoes.
  • Now it’s time to add some spices to make this filling flavourful.
  • Add turmeric powder, chilli powder, cumin powder  and salt.
  • Finally add some lemon juice which will give a gentle tangy flavour and at the same time helps the veggies to absorb all the masalas quickly.
  • Mix well.Filling is ready.
  • Take two bread slices, add one spoon of filling in one slice of the bread ,sprinkle some cheese (optional),cover it with the other slice of the bread.
  • Heat a tawa, rub some ghee or butter ,toast these sandwiches until they become crispy and golden in colour.
  • We can use some green chutney or tomato ketchup as a sandwich spread which will make these sandwiches even more delicious.

 

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SPICY MUTTON ROAST || MUTTON ROAST RECIPE KERALA STYLE

 

An excellent mutton roast recipe ,which you can prepare if you have any guest at home or if you want to try out something special other than your usual mutton curry .First we need to cook marinated mutton pieces ,then we need to roast it  to make it even more flavorful .Mutton pieces can be cooked either by using pressure cooker or directly in a pan.Ingredients required are as follows:

 

INGREDIENTS

MUTTON-750 GMS

TURMERIC POWDER-1/2 TSP

CHILLI POWDER-2 TSP

GINGER GARLIC PASTE -1 TBSP

CORIANDER POWDER-2 TSP

SALT

OIL-2TSBP

CHOPPED GINGER-MEDIUM SIZED

CHOPPED GARLIC-5

CHOPPED GARLIC-MEDIUM SIZED

GREEN CHILLIES-3

SLICED ONION-1

CURRY LEAVES

PEPPER POWDER-1 TSP

 

METHOD

  • Wash and clean mutton pieces thoroughly ,add turmeric powder,chilli powder,coriander powder ,ginger garlic paste and salt.Mix well.
  • Take a pan ,add marinated mutton pieces ,poue 1 cup of water,cook until mutton gets cooked well, it may take 10-12 minutes to cook properly.
  • Adjust the gravy as per your preference.
  • Once mutton gets cooked well,keep this aside.
  • In another pan heat some oil,add finely chopped ginger,garlic ,green chillies and some curry leaves.
  • Saute it until it’s raw smell goes off completely ,add cooked mutton along with it’s gravy,
  • Add pepper powder and combine well, check salt .
  • cover this up for 2 minutes in low flame .
  • serve hot .

 

NOTE:

  • coconut oil can be used to get authentic flavour of kerala dishes.
  • curry leaves can be added generously ,which will enhance the flavour of mutton roast.

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CHICKEN 65 RECIPE

 

 

 

 

Today i am here with a delicious chicken recipe ,chicken 65 .This can be served as a starter or as a side dish for fried rice .I have used boneless chicken pieces to prepare this yummy starter dish .We can even use chicken with bones and follow the same method.

 

INGREDIENTS

Boneless chicken (2chicken breast pieces)-400gms

chilli paste -2 tbs(made a paste of 5 kasmiri chilli )

ginger garlic paste-1&1/2tbsp

salt

pepper-1tsp

vinegar-1 tsp

turmeric-1/4th tsp

corn flour-2 tbs

ginger-medium sized

garlic-6 cloves

curry leaves -3 sprig

oil-for deep frying chicken

oil- 2 tbsp

kashmiri chilli powder-2 tsp

crushes pepper -1 tsp(optional)

 

METHOD

  • Wash and clean the chicken pieces,cut them in to cubes.
  • Marinate  the chicken pieces with ,turmeric powder,homemade kashmiri chilli paste,ginger garlic paste ,salt and pepper powder .
  • Keep the marination for 20 minutes.
  • After 20 minutes add corn flour ,and mix well.
  • Break 2 eggs in to a bowl and whisk well.
  • Dip each chicken pieces in the egg wash and deep fry in the medium hot oil.
  • Fry all these chicken pieces in smaller quantity,let them become cripsy golden in colour.
  • Transfer these fried chicken pieces in an oil absorbant paper.
  • Another pan add 2 tbsp oil,once the oil become hot add finely chopped,ginger, garlic ,green chillies and curry leaves.
  • Saute it for 2 – minutes,when it’s raw taste goes off,add kashmiri chilli powder and some salt ,mix well.
  • Now we can add fried chicken pieces and coats well with these masala,which will give nice colour for chicken 65.
  • Finally sprinkle some crushed pepper (optional) which will make chicken 65 little more spicy.
  • Great dish to serve as a starter or side dish for any kind of fried rice !!!
  • Serve hot!!!!

 

Note:

  • No need to add any food colour for chicken 65’s preparation,kashmiri chilli powder will give tempting red colour for this dish.
  • Finally salt should be added very carefully.little bit only required.

 

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NEER DOSA RECIPE/NO FERMENTATION DOSA RECIPE

This south indian dosa can be prepared very quickly.We don’t need to wait for fermentation of the dosa batter which takes a 8-9 hrs.White rice can be soaked for 2 hours and grind it along with some coconut and water ,batter will be ready.

This can be eaten along with some coconut chutney, onion chutney etc.

 

INGREDIENTS

WHITE RICE-1 GLASS

FRESHLY GRATED COCONUT-1 CUP(250 ML)

SALT

WATER

 

 

METHOD

  • Wash and Soak the white rice overnight or minimum 2 hrs.
  • After 2 hrs grind this soaked white rice along with grated coconut and water  and make a smooth paste.
  • water should be added more to prepare neer dosa.It should be flowing consistency.
  • Add some salt and mix well.
  • Heat a tawa, preferably cast iron tawa.
  • Tawa should be really hot while pouring the dosa batter,otherwise dosa will not come out well.
  • Spread some oil on tawa ,Pour a ladle full of batter on the centre of the tawa.spread it evenly.
  • Allow this to cook for 1 minute in medium flame ,no need to flip the side .
  • transfer this on a serving plate.
  • I usually serve neer dosa along with some onion chutney.

 

Note :

  •  Tawa should be really hot before pouring dosa batter.
  • consistency of dosa batter should be thin compared to other dosa batter.

 

 

STEP BY STEP PROCEDURE:

8
Grind soaked rice,grated coconut and water.
NEER DOSA2
Add some salt and water.
NEER DOSA3
 Heat tawa and spread some oil.
NEER DOSA4
Pour dosa batter
NEER DOSA5
holes should form like this to make perfect dosa.
NEER DOSA6
cook for 1-2 minte.
NEER DOSA7
Neer dosa is ready serve!!!!!

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SIMPLE KERALA RASAM /RASAM RECIPE WITHOUT RASAM POWDER

 

Today’s recipe is an instant kerala rasam which can be prepared  very quickly and a great combination for any type of vegetable stir fry or thoran .I  have not used rasam powder to prepare this instant south indian curry.Ingredients required to prepare this lip-smacking curry is as follow:

INGREDIENTS

TOMATO-2

GARLIC-8

TAMARIND -A SMALL PIECE SOAKED IN WATER.

GREEN CHILLIES2

TURMERIC POWDER-1/4 tsp

CHILLI POWDER-1 tsp

PEPPER POWDER-1 tsp

CORIANDER LEAVES

COCONUT OIL-1&1/2 TBSP

ASAFOETIDA/HING-1/2 TSP

MUSTARD SEEDS-1 TSP

JEERA/CUMINSEEDS- 1TSP

SALT

WATER

 

METHOD

  • Heat a pan  ,when it  becomes hot pour some oil  ,when the oil become hot add some mustard seeds ,splutter it .
  • Add some cumin seeds, when it’s colour slightly changes ,add finely chopped garlic and green chillies.
  • when it’s raw flavour and smell goes off add  chopped tomatoes, when tomatoes become mushy , add some masala.
  • Add turmeric powder, chilli powder, pepper powder and salt.
  • mix well.
  • Add tamarind water and adjust the consistency of the curry by adding enough water.
  • Allow this to boil for 2-3 minutes .
  • Finally sprinkle some asafoetida /hing which will really enhance the flavour of this curry.
  • Mix well.Finally garnish with some coriander leaves and switch off the flame.
  • Serve hot with some white rice, boiled rice etc.

 

NOTE:

  • Tamarind juice should be added carefully, tomato it  self has some sour  flavour.
  • Spice level can be adjusted according to your  taste preference.

 

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NO BAKE STRAWBERRY OREO CHEESE CAKE

 

 

Oreo biscuts are kids’ favourite.Here i am sharing a recipe of strawberry flavored oreo cheese cake ,which is so simple and easy to preapre.

INGREDIENTS

WHIPPING CREAM-250 ML

STRAWBERRY FLAVOUR-1 TSP

CREAM CHEESE-1/4TH CUP

OREO BISCUTS-12 PIECES

STRAWBERRY-12

POWDERED SUGAR-1/2 CUP

MELTED GHEE-100 ML

FOR DECORATION

OREO BISCUTS-3

STRAWBERRY-6

 

METHOD

  • In a mixing bowl add whipping cream and powdered sugar ,using a hand mixer beat this well until we get the soft peaks of whipping cream.
  • Add 1 tsp strawberry essence,which will enhance the flavour of this cake .Mix well.
  • In a grinder add washed and cleaned strawberries ,grind this well until we get a smooth puree of strawberries.
  • Add strawberry puree  in to the prepared whipping cream mixture and mix well.
  • Take some oreo biscuts and cut them in to small pieces ,put them in to the prepared cake mix and combine well.
  • Take a cake tray,pour the prepared cake mix in to this.
  • Decorate this with some chopped strawberries and some oreo biscut pieces.
  • Keep the cake tray inside the refrigerator and freeze for about 3-4 hours.
  • Enjoy!!!!!!!!!

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