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Friday 31 July 2015

Burger with Juicy Chicken Patty

Take chicken breast meat, cut into small pieces and put them in a bowl. Now add chicken fat, which may not be liked by many people, but it will really make a burger good juicy burger. If you do not like to add chicken fat then you can use fresh cream. Cream will also make it nice and juicy.

BURGER WITH JUICY CHICKEN PATTY


Servings:4
Ingredients:

Chicken Breast – 500 g
Chicken Fat – 50 g
Fresh Cream – 2 tbsp
Butter – 1 tbsp
Onion – 1 medium sliced
Onion – 1 small, finely chopped
Chili Flakes – ½  tbsp
Black Pepper powder – 1 tbsp
Garam Masala – ½ tbsp.
Parsley – 2 tbsp, chopped
Coriander leaves – 2 tbsp, chopped
Lemon Juice – 2 tbsp
Garlic – 5 cloves, crush
Round Sandwich bread – 8
Mayonnaise – ½ cup
Mustard Sauce – 4 tbsp
Chilli Sauce – 2 tbsp
Lettuce leaves – 3 to 4 whole leaves
Tomato – 2 medium, sliced
Cheese slices – 8 square slices
Green Chutney – 8 tbsp  
Oil – 2 tbsp, olive oil is preferable 
Sesame seeds – 1 tbsp
Salt – as per taste

Preparation:

Take chicken breast meat, cut into small pieces and put them in a bowl. Now add chicken fat, which may not be liked by many people, but it will really make a burger good juicy burger. If you do not like to add chicken fat then you can use fresh cream. Cream will also make it nice and juicy.

Put this to blender to get a nice coarse chicken mince.

In a pan add butter and add finely chopped onions, sauté in butter till the onion becomes transparent and nice. Keep it aside.  

Now put the chicken mince in a bowl and add fresh cream. Can also add eggs, mayonnaise whatever is available. But I prefer to add fresh cream.

Then add black pepper powder, salt, crushed garlic, onion sauté in butter, chilli flakes, garam masala, chopped parsley, chopped coriander, lemon juice. Mixed them all with the chicken mince thoroughly.

Once the mixture is ready, then divide the mixture into 8 equal portions and shape each portion into ½ inch thick patty.

In the next step, preheat a pan, grill the sandwich breads on both sides with sesame seeds on the top of the bread. Add green chutney, mayonnaise, chilli sauce and mustard sauce on the inside portion of the sandwich, on top of it add lettuce leaves, tomato and onion slices and keep it aside.





Then in the same pan, place the patty one by one on the pan in low flame, cook them on both side till they becomes nicely golden brown. Put cheese slice on the top of the patty and cook till it starts melting.

Place both the chicken patty (topped with cheese slice) one by one on the top of onion and tomato slices.

Cover the dressing with other half of the sandwich bread.

Serve with chutneys.


Homemade Mayonnaise Recipe

Today I will share with you all about how Homemade Mayonnaise Recipe can be prepared. Mayonnaise can be prepared with Egg and also without Egg. To save your time, I will share both the methods of preparation here - With Egg and Without Egg. It is very easy to make and you will hardly find any difference from store-brought mayonnaise and this fresh, tasty mayonnaise will definitely enhance the taste of sandwich, burger and many more.

Egg Mayonnaise:



HOMEMADE EGG MAYONNAISE


Ingredients:

Raw Egg Yolk - 2
Mustard Powder - 1/4 th tbsp
Pepper powder - 1/4 th tbsp
Lime Juice - Half cut Lime
Oil - 100 ml
Salt - 1/2 tbsp

Preparation:




Separate the egg yolk from white part completely and put them in a bowl. Ensure no white part of the egg remains.
Add mustard powder, pepper powder, lime juice with the egg yolk.
Mix all the ingredients and whisk well. Add salt and whisk again.



Now mixture is ready and finally add oil very slowly drop by drop and whisk continuously in a single direction. 

Remember, for 2 egg yolks you should take 100 ml of oil and if you need more then increase the amount of oil proportionally. Use only Olive Oil, Salad Oil, Corn oil, Canola or Soybean.




Once you have combined the entire oil, whisk continuously till the mayo becomes thick.
Lift the whisk, the mayo should hang off but not fall from the whisk.
Taste for salt and your Egg Mayonnaise is ready to use. 


Egg Less Mayonnaise



HOMEMADE EGG LESS MAYONNAISE


Ingredients:

Sunflower Oil - 250 ml
Whole Milk - 125 ml
Lime Juice  - juice from 1/2 cut lemon
Salt - pinch

Preparation:




In a blender pour whole milk and sunflower oil ( both should be at room temperature). Then add lemon juice and salt.




Whisk continuously until the mayonnaise is thick and oil is incorporated.
Slowly move the blender up and down.
Once the emulsified sauce has the desired consistency, pour the mayo in a bowl and serve it.    

Thursday 30 July 2015

Mixed Vegetable Soup Recipe

Mixed Vegetables Soup Recipe is very easy to prepare but at the same time it is very healthy and tasty. This is also very nutritious as you will have all sotrs of vitamins and minerals. So, today I will share with you a easy, healthy, tasty homemade soup recipe. 


MIXED VEGETABLES SOUP RECIPE


Servings: 2 - 3
Ingredients:

Onion – 1 small, finely
Onion – 1 small, cut into big pieces
Fresh Tomatoes – 2 medium, cut into big pieces
Carrot – 1, cut into big pieces
Beans – 7, chopped
Fresh Green Peas – ½ cup
Broccoli – 1 cup, cut into medium pieces
Corn – ½ cup 
Green Gram (Moong dal) - ½ cup
Slit Green Chilli – 2
Butter – 1 tbsp, for cooking
Salt – as per taste
Pepper powder – as per taste
Coriander Leaves - 2 tbsp, chopped
Vegetables – U can add other vegetables also

Preparation:

In a pressure cooker, add all vegetables, moong dal and onions cut into big pieces. Add water to cover all the vegetables and then cover the lid. Cook for 10 minutes till all the ingredients are cooked well.



Switch off the oven. Pour the mixture in a bowl. Allow it to cool.

Then put everything in a blender and start blending the vegetables mixture. Once everything is ground finely, strain the juice in a different bowl.




In a pan, heat butter. Once the butter melts then add the chopped onions and sauté till onions turns to little brownish.

Then pour the juice on the pan, add salt, pepper as per your taste and requirement.
Bring the mixture to boil in low flame for 5 – 6 minutes.

Check the taste for salt.

Switch off the flame and pour the Mixed Vegetables Soup in a bowl to serve.


Add some butter, chopped coriander into it and finally add some pepper powder. Serve hot.  

Wednesday 29 July 2015

Carrot & Tomato Cream Soup

Carrot & Tomato Cream Soup is an easy, tasty, creamy and healthy soup with sweetness of carrots and tanginess of tomatoes. The taste of the soup enhances when served with bread croutons. 


Carrot & Tomato Cream Soup

Servings: 4
Ingredients:
Fresh Tomatoes – 500 g
Carrot – 200 g
Black Pepper powder – ½ tbsp
Salt – as per taste
Sugar – 1 tbsp
Carrot – for garnishing (optional)
Fresh Cream – for garnishing
Coriander leaves – 2 tbsp, finely chopped
Bread Croutons - as required

Preparation:

Cut the tomatoes and carrot in big pieces.
Grate carrots and keep it aside as this is required for garnishing.
In a bowl heat water (1 cup) and add tomatoes and carrots and salt. Allow them to boil.



When it starts boiling, then turn the flame in low and cook the vegetables till they are completely cooked and become soften.

Switch off the flame and allow the mixture to become cool.

Once the mixture is cooled, pass the mixture through a strainer to get the juice. Put the remaining part in the blender from the strainer. Blend it well and again pour the blended mixture on the strainer and take out the juice as much as you can.

Add 5 cups of water in the juice, mix it well and put it on the oven to boil. When it starts boiling put the flame in low.

Then add sugar and pepper powder and simmer for 10 minutes.
Serve Carrot & Tomato Cream Soup after garnishing with fresh cream, grated carrot, chopped coriander and finally add some bread croutons.   

Wednesday 22 July 2015

Falooda an Exotic Dessert Recipe

Falooda is an exotic summer drink and available mostly throughout Asian and in Middle East countries. It is a colourful, delicious and yummy beverage cum dessert recipe flavoured with rose syrup. You and your family would love to drink Falooda and above all it is nutritious also. The main ingredients are -  Falooda Sev, Sabja seeds or aka basil seeds, sweetened milk, ice cream and rese syrup.


FALOODA AN EXOTIC DESSERT 

Servings: 2
Ingredients:

Falooda Sev – 1 small bowl
Basil seeds – 3 tbsp
Milk – 2 cups
Sugar – 4 tbsp
Rose syrup – 2 tbsp
Ice Cream – 2 scoop
Pistachios (Pesta or Pista) – 1 tbsp, chopped
Cashew Nuts – 1 tbsp, finely chopped
Rose Petals – 4 pieces (optional and uses only for garnishing)

Preparation:


Take water in a bowl and soak basil seeds for at least 30 minutes. After 30 minutes drain the water and keep the soaked basil seeds aside.




Then in a pan take milk and add sugar into it and start boiling the milk by continuous stirring. When the milk starts boiling put the flame in low and let it be in simmer for 10 minutes so that milk becomes little thick.

Switch off the oven, remove the pan and allow it to cool down. Then put the milk in the refrigerator to make it chilled.

You can buy the Falooda sev from any departmental stores or any grocery stores.




To prepare Falooda, take some water in a pan, let it come to boil. Add falooda sev and let it cook for 3 to 4 minutes. Drain the water and immediately rinse it with cold water. You can cut the falooda by knife or scissor to shorten the length so that it will be easier to eat later.
Now it’s the time to prepare the falooda.

Take two glasses and at first you need to add basil seeds to it. On top of it add Falooda sev.
Then on each glass add rose syrup (1 tbsp) all around the top of the glass and pour the milk, leaving some space of the glass so that when you add scoop (1 scoop) of ice cream on each glass it doesn’t overflow.

Finally garnish with chopped pistachios, cashew nut and rose petals. You can use other any fruits for garnishing, like pomegranate, strawberries, mango slices and many more.


Serve immediately. 

Tuesday 21 July 2015

South Indian Medu Vada Breakfast Recipe

Medu Vada is a traditional, famous and common South Indian recipe item. You can have it as breakfast, may be as main course or as a side dishes. It can be prepared easily and qiuckly and serve it with sauce, samber and coconut chutneys. 

SOUTH INDIAN MEDU VADA


Servings: 15 pieces of vadas
Ingredients:

Split Black Gram (Urad daal) – 1 cup
Water – ½ cup
Salt – as per taste
Ginger – 1 tbsp, finely chopped
Green Chilies – 6 to 7, finely chopped
Black Pepper powder – 1 tbsp
Asafoetida – pinch
Cumin seeds - 1 tbsp
Curry Leaves – 12 to 15 leaves, choppes
Coriander leaves – 2 tbsp, chopped
Oil – for deep frying

Preparation:

Soak urad dal for minimum of 5 hours.

Drain water and grind dal in a blender using very little water to make the batter.

Pour the batter into a bowl. The batter needs to be whipped well to make the vadas light and as well as fluffy. To know whether it is properly done or not, put a little portion of the batter in water. If it floats well on the water, it means your batter is ready.



Add salt, cumin seeds, chopped ginger, chopped green chilies, black pepper powder, chopped curry leaves, chopped coriander leaves and asafetida and mix them all together.

Heat Oil on medium heat.





Apply water on your palm and take a portion of dal paste or batter and make a small hole in middle by using your thumb and place it gently into the hot oil.
Follow the same process for all the batter.

Deep fry the Vadas to get medium golden brown on both sides.

Remove the vadas from the oil and put them on paper towels, as extra gets soaked.
Serve hot with chutney, sambar or sauce.

Sambar Recipe


In South Indian Sambar is a very popular dish. There it is served with steamed rice and also with side dishes for Dhosa, Vada, Idli and Pongal. But now, not only in South India, this Sambar Recipe has become one of the famous recipes in our country also. We have seen many exclusive South Indian Restaurants in all over the country and it has really become popular. You may call it a soup made of different spices and vegetables.
So, I have tried to share the preparation method step by step, in a very easy and simple way, so that you can understand the whole process of cooking.


SAMBAR RECIPE


Servings: 4 to 5

Step: 1
Ingredients:
Coriander Seeds – 1 tbsp
Red Chili Whole – 3 or 4 pieces
Peppercorn – ½ tbsp
Cumin Seeds – 1 tbsp
Rice – ½ cup
Chana Dal – ½ cup
Fenugreek Seeds (methi seeds) – ¼ tbsp
Whole Garam Masala – Green Cardamom (5/6 pcs, Cloves – 5/6 pcs, Cinnamon – 1” stick)
Mustard Seeds – 1/2 tbsp

Preparation:


Sambar Home Made Masala

To prepare the home made Sambar powder you need to roast coriander seeds, red chili whole, peppercorn, cumin seeds, rice, chana dal, methi seeds, whole garam masala, mustard seeds (1/2 tbsp) in a low flame for 10 minutes. Put this in the blender to make a powder mixture.

Step: 2
Ingredients:
Asafetida (hing) – 1/8 tbsp
Ginger/Garlic paste – 1 tbsp
Curry Leaves – 10 to 12 leaves or as per your taste
Grated Coconut – ½ cup
Turmeric Powder – ½ tbsp
Chopped Tomatoes – 1 small, chopped
Oil – 4 to 5 tbsp

Preparation:
Heat oil in a pan, add little asafetida (hing), ginger/garlic paste, curry leaves, grated coconut, turmeric powder, chopped tomatoes. Fry for 5 minutes. Let it cool down. Put this in the Blender to mix with the spice powder. Keep it aside.

Step: 3
Ingredients:
Tamarind Juice – 1 small lemon size ball

Preparation:
Soak tamarind in hot water for 30 minutes and get 1 and ½ cup tamarind juice using a strainer and discard the pulps.

Step: 4
Pigeon Pea (Arhar Dal) – 1/3rd cup

Boiled & Mashed Dal

Pigeon Pea
                                   


Preparation:
Wash and clean the dal and soak it for 30 minutes and boil it. I don’t prefer to boil in pressure cooker in all the cases considering the food values. Once the dal is boiled then mashed the dal in a blender. Keep it aside.    

Step: 5
Ingredients:
Mustard Seeds – ½ tbsp
Cumin Seeds – ½ tbsp
Fenugreek Seeds – ¼ tbsp
Turmeric powder- ¼ tbsp
Onion – ½ cup, chopped in bigger block
Green Chili – 5 to 6, chopped
Curry Leaves – 12 to 15 leaves
Mixed Veggies (carrot, Beans, Drum stick, Raw Banana, ladies finger, pumpkin etc) – 1 cup
Tomatoes – 1 medium, chopped
Salt – as per taste
Tamarind juice – 1 and ½ cup
Water – 3 cups

Preparation:
Heat oil (4/5 tsp) in a pan, add some mustard seeds, fenugreek seeds, cumin seeds, turmeric powder, onion chopped in bigger block, chopped green chili, curry leaves and salt, fry for a minute.
Then add mixed veggies (carrot, Beans, Drum stick, Raw Banana), fry for another 1 minutes and add Chopped Tomatoes. Cover the lid and sauté in low flame for 5 to 6 minutes.
Add tamarind juice and water.


Tamarind Juice


Step: 6
Ingredients:
Molasses - 1/4th  cup
Pigeon Pea (Arhar Dal) – 1/3rd cup, boiled and mashed
Chopped Coriander – ½ cup
Salt – as per taste
Oil – 4 to 5 tbsp


Preparation:

Once the mixture is boiling add the blended paste (follow steps 1 & 2) ). Then add molasses. Add plenty of Water and boil. Lastly add boiled and mashed dal and boiled in low flame. Finally add chopped coriander and boiled for 3 to 4 minutes. Taste the salt and serve it with Vada, Idli, Dhosa.

Sunday 19 July 2015

Grilled Spicy Pompfret Fish

Fish brings great memories to me as I first learnt cleaning fish from my mother. Fish is universally consumed more than 1 billion people and it is very healthy as this is primary source of animal protein. Today, I will share with the recipe preparation of Grilled Pompfret Fish on Non-Stick Pan, which is a sea fish. The fishes from salt water are rich in Omega 3 fatty acids which are heart friendly. Regular intake of fish is highly recommended for nutrient. In this recipe I’ll show you process for both of shallow fry and deep fry.

GRILLED SPICY POMFRET FISH

Servings: 2 to 3
Ingredients:

Fresh Pomfret Fish – 5 pieces
Red Chilli powder – 2 tbsp
Pepper powder – 1 and half tbsp.
Coriander powder – 2 tbsp
Turmeric powder – ½ tbsp.
Garam Masala powder – ½ tbsp.
Ginger/Garlic paste – 3 tbsp
Lemon juice – 2 tbsp
Coriander Leaves – 3 tbsp, chopped
Salt – as per taste
All Purpose Flour – 2 tbsp
Corn Flour – 1 tbsp (optional for deep fry only)
Oil – for frying

Preparation:



Take fresh pomfret fish, clean it and deep cut the fish diagonally on both sides, so that the masalas go deep into the fish.



For marination - take a bowl, add red chilli powder, pepper powder, coriander powder, turmeric powder, garam masala powder, ginger/garlic paste, salt and lemon juice and mix all the spices together. To make the spice mixture dry, add all-purpose flour and chopped coriander. The reason for adding all-purpose flour is that it helps masalas to stick to the fish. Mix them well.







Take the fish and put the masalas in the places where it was cut and rub the masalas on both side of the fish and even in the stomach inside.


Keep the coated fish to marinate for 30 minutes.

Add little oil in a hot pan, place the fish for Shallow Frying. Once one side is done just turn it to other side. Once you get a little brownish colour reduce the flame, so that the fish is cooked from inside. Cook them for 10 to 15 minutes. Your fish is ready to be served.


If you want to Deep Fry the fishes then add corn flour in the masala mixture and coat the fish with the masala mixture which gives a nice and crispy feel. You need to coat nicely even to inside the stomach. Marinate them for 30 minutes. Do not add any oil or anything when you are marinating the fish, otherwise when you put it in the hot oil, the all marination will come out.



Now slowly place the fishes in the hot oil and start deep frying them. You will find no spice masala will come out from the fish. Keep the flame low and when the fished turn to brown colour, you Deep Fried Grilled Spicy Pompfret Fish is ready.
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