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Chicken Balls, a delicious Tea time Snack
Ingredients
Boneless, skinless chicken boiled 500 grams
Potatoes boiled and mashed 2 large
green chillies finely chopped 2 nos
Coriander leaves chopped 2 tablespoons
chilli powder 1/2 teaspoon
Pepper powder 1/2 teaspoon
Coriander powder 1 teaspoon
Garam masala 1 teaspoon
Lemon juice/ vinegar 1 teaspoon
Bread crumbs 1/2 cup
Egg 1 nos
Corn flour 1 tablespoon
Salt to taste
Oil to fry
Preparation
Cut the chicken into small pieces and boil the chicken pieces adding salt and pepper and when cooked allow it to cool down.
Chop the cooked chicken using a mixer grinder or food processor.
Heat one tablespoon oil in a pan and add the chopped onion, chopped chillies and saute for a few minutes.
When the onion is sauted add the chilli powder, coriander powder, garam masala powder, saute for a minute.
Add the chopped chicken, mashed potatoes, coriander leaves salt and mix together.
Beat the egg in a bowl adding a bit salt.
In another plate mix bread crumbs, a bit salt, a bit pepper powder, and corn flour together.
Make small balls out of the chicken potato mix.
Dip each ball in the beaten egg mix and then roll each of them in the bread crumbs.
Heat oil in a deep pan and deep fry them till golden brown.
Serve along with coffee or tea as a snack.
Sweet sour chilli sauce or tomato sauce may be a good combination.
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Banana Almond Cake
Ingredients
Sugar 50 gram
Baking powder 1/2 teaspoon
Eggs 2 nos
Bananas 3 nos
Sliced almonds 50 gram
Almond powder 250 gram
Lemon juice 1 Tablespoon
Vanilla essence a few drops
Powder sugar for decoration
Preparation
Preheat the oven to 180°C.
Prepare the baking tray with baking paper.
Heat a pan, add almonds to it and toast it.
Take it off the heat and allow to cool.
When cooled grind it using a mixer grinder.
Beat eggs and eggs till fluffy.
Mix baking powder and almond powder well.
Pee the bananas, cut them into small pieces, add lime juice, press with the back of a spoon or fork to a fine paste.
Add a few drops of vanilla essence and mix all the ingrediernts together.
Pour into the prepared baking tray and decorate with the almond flakes and bake for 40-50 minutes or till the top of the cake becomes golden brown.
Sprinkle powder sugar over it befor serving.
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Stir fried Chicken with grated Coconut
Ingredients
Boneless chicken cut into small pieces 500 gram
Chilli powder 2 teaspoon
Oil 1 tablespoon
Curry leaves 1 sprig
Trumeric powder 1/2 teaspoon
Small onions sliced 100 gram
Grated coconut 200 gram/100 gram dessicated coconut.
Garlic chopped 8 cloves
Salt to taste
Mustard seeds 1 teaspoon
Oil 1 tablespoon
Preparation
Heat 1 tablespoon oil in a pan, add the chicken pieces and stir well, add som e salt and one tablespoon water and cook on medium flame with closed lids till the chicken pieces become tender.
Don`t forget to stir the ingredients occasionally to prevent the chicken pieces stick to the bottom of the pan and burn.
When the chicken pieces are cooked remove the lid and add chilli powder, turmeric powder and curry leaves and cook stirring now and then till all the water is absorbed.
Take off from the heat and keep aside to cool.
Heat 1 tablespoon oil in a pan, add mustard seeds and allow to pop.
Add the chopped shallots and garlic and fry till the become golden colour.
Add the cooked chicken pieces and mix well.
Add the grated coconut and mix well.
Cook for another 5 minutes stirring well till the coconut is cooked and the thoran curry becomes dry.
Serve as a side dish to rice or potato preparations. Also goes good with poori, chapathi and other sorts of breads.
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Mysore Masala Dosa
Photo by Saveurs Secretes on Pexels.com When we think about dosa or masala dosa, they are special to south India and are prepared with rice and urid dal as their main ingredients. there are many varieties of masala dosa, of which mysore masala dosa is one of the tastiest. here is the recipe of mysore masala dosa and detailed explanation of how to prepare it. As you all know, a masala dosa is the combination of two preparations, masala and dosa, and is usually served along with sambar and chutney. Sometimes an urad dal vada is also served along as a side dish. And a cup of your favourite coffee or tea?
Ingredients for chutney
Grated coconut 1/2 cup
Peanuts 1 tablespoon
Coriander powder 1 teaspoon
Ginger chopped 1/2 teaspoon
Garlic 4-5 cloves
Curry leaves 1 sprig
Mild chilli powder 1 teaspoon
Salt to taste
Asafoetida powder 1 pinch
Oil 1 tablespoon
Preparation
Heat oil in a pan, and fry all the ingredients on low – medium flame till golden brown.
Remove from heat, allow to cool and grind in a mixer grinder to a fine paste adding salt and enough water.
Ingredients for potato masala.Potatoes, half a kilo.
Oil. Two tablespoons.
Mustard seeds. One teaspoon.Peanuts one tablespoon
Curry leaves – a few
Onion sliced, four numbers.
Green chilies, split. 5 nos
Chili powder. Half teaspoon.
Ginger finely chopped 1 teaspoon. Asafoetida powder a pinch
Thurmem powder.
Lemon juice, 1 tablespoon.
Salt to taste.
Preparation being
Feel wash and cut the potatoes. Indo medium sized Jesus. Jesus, Wash the potato pieces already and train them.
Boil water in a deep pond Arts. Some salt hunt are the potato pieces.
And cook till tender. Been cooked, Train the water using a colander and keep aside. Heat oil in a heavy bottom.
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Are the chopped peanuts Curry leaves and choked. Green chillies jumping. Ginger, choked, ginger.
And onion. And Southville. Amanda onions, beacon.
Been the onions, become translucent, or light brown or the chili powder. Turmeric powder, not make powder, and salt and mix. Well, hard 200 milli water into heat mix well and cook for a few minutes. No are the cooked potato pieces and mix. Well.
When all becomes hot removal from heat.
Preparing dosa. He did not Japan or a thick bottom pan, apply enough, butter degrees, the band and the spread. The fermenter toes are about thinly to the fun, using a lard or spoon.
Drizzle.
Or ghee over the dosa and cook slowly. Benda. Underside of the dosha starts to turn light brown, spreaders spoonful of the prepared chutney over the dosha, spread enough for the masala, over the dosa. And Forward it and take from the pan using a spatula and serve. -
Kiwi Bread spread without Sugar
Ingredients
Kiwi 500 gram
Pears 500 gram
Vanilla beans 1 nos
Lemon juice 2 tablespoon
Honey 5 tablespoons
Salt a pinch
Preparation
Remove the skin from the kiwi fruits and cut them inot small pieces.
Wash peel and cut the pears into small pieces.
Carefully remove the seeds.
Split the vanilla beans and scrap out the pulp.
Extract the lemon juice.
Grind all the ingredients together using a mixer grinder and serve cool.
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Orange Cupcake
Ingredients for baking orange cake by Jakub Kapusnak is licensed under CC-CC0 1.0 Ingredients
Paper cups for cup cakes 12 nos
Wheat flour 250 gram
Baking powder 1 teaspoon
Butter 250 gram
Sugar 250 gram
Vanilla essence a few drops
Orange 1 nos
Eggs 4 nos
Salt to taste
Preparation
Mix the wheat flour and baking powder and keep aside. (You can achieve good mixing by sieving both flour and baking powder together in a sieve 2 to 3 times.)
Beat butter, sugar and salt to a fine paste.
Add vanilla essence, and finely minced orange skin and mix well.
Add 2 tablespoon orange juice, eggs and flour to the bowl and mix well.
Fill the paper cups with the cake batter/paste and bake at 180°C preheated oven for about 20-30 minutes.
Check whether the cake is cooked inserting a wooden skew or the handle of a spoon in the middle of the cake.
Decorate with icing if you like.
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Coffee Banana Smoothie
Ingredients
Banana 1 nos
Cocoa powder 1 tablespoon
Honey 1 Tablespoon
Coffee 1 glass
Milk 100 ml
Preparation
Make coffee adding 1 glass water and any of the instant coffee powders of your likening such as brooke bond or the like.
Place the coffee in the freezer for one to two hours. Use a plastic glass or container for the freezer. Glass containers may break in the freezer as the coffee turns ice.
Now add all the ingredients to a mixer grinder and mix them to a fine smoothie.
Serve cold.
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Mutton Stew
Mutton Stew
Mutton (cut into pieces) 500 gram
Onion Sliced 2 nos
Ginger minced 2 tablespoons
Green chillies chopped 5 nos
Oil 50 ml
Coconut milk 250 ml
Salt to taste
Potato cut into pieces 2 nos
Curry leaves 2 sprigs
Cinnamon 2 inch piece
Cloves 5 nos
Nutmeg Mace 1 nos
Pepper 1 teaspoon
Star anise 1 nos
Cardamon 4 pods
Crush all together to a fine powder.
Preparation
Mix mutton, salt, masala and potato.
Add some water and cook in a pressure cooker.
Heat oil in a pan, saute ginger, green chilli, curry leaves and onions.
Add the cooked mutton to it, mix well, cook for five minutes.
Add coconut milk, bring to a boil and take off from heat.
Serve with appam, sliced bread etc.
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Zucchini Yogurt Curry
Zucchini Yogurt Curry
Ingredients
Zucchini Peeled and sliced into 2 inch pieces 500 gram
Yogurt 500 ml
Onion chopped 1 nos
Green chillies sliced 4 nos
Ginger chopped 1 tablespoons
Turmeric powder 1 teaspoon
Chilli powder 1/2 teaspoon
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Salt 3/4 teaspoon
Preparation
Peel and cut the zucchinis into 2 inch long pieces and slice each into small pieces.
Slit the green chillies lengthwise
Peel and slice the onion
Heat oil in a pan add the mustard seeds and allow them to splutter.
Add the chopped ginger and sliced onions and saute till golden brown
Add the salt, chilli powder and turmeric powder and mix well.
Add the zucchini slices, mix well together and cook tender adding 2 tablespoons of water.
When cooked add the yogurt, mix well together and remove from heat.
Important : After adding yogurt don`t allow the curry to boil. Otherwise it will lose its texture and taste.
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Pan Fried Brussels Sprouts
Ingredients
Brussels Sprouts 500 grams
Honey 1 tablespoon
Lemon juice 1 tablespoon
Sesam 1 tablespoons
Vegetable Bullion powder 2 teaspoon
Preparation
Wash and dry the brussels sprouts thoroughly and cut them each into halves.
Mix all the ingredients together in a bowl.
Heat 1 tablespoon oil in a thick bottomed pan and add the mixed brussels sprouts to the pan.
Stir the ingredients in the pan and mix with the oil.
Add 4 tablespoons of water, mix well and cook on medium heat covering the pan with a lid for 5-8 minutes till the sprouts become tender.
Remove the lid, stirr the brussels sprouts in the pan thoroughly and allow the excess water to evaporate.
Remove from the heat and serve with suitable side dishes such as a yoghurt chutney or some rice and sweet sour sauce.
