cook Fish Kebabs in less time

Ingredients:

Fish (boneless): 1/2 kg

All spices powder: 1 tsp

Cumin seeds : 1 tsp

Chilli powder: 1 tsp

Turmeric : 1/4 tsp

Salt : 1 tsp or as per taste

Ginger garlic paste: 1 tsp

Gram flour (roasted) : 1 tbsp

Coriander leaves: 1 tsp (chopped)

Green chillies: 4 -6 (chopped)

Onion : 2 tbsp ( chopped  )

Egg white : 1

Method:

Grind all ingredients ( except Fish, Egg ) into smooth paste and keep a side

Boil and mash fish

Take a bowl, add mashed fish, egg and Ingredients paste and combine well.

 Make kabab shapes and shallow fry.

Enjoy fish Kebabs with ketchup or chutney.

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Easy way to cook Prawns Kebab

Ingredients:

King prawns: 25

Green Chillies: 4

Garlic: 8 flakes

Chilli powder: 1 1/2 tsp

Pepper powder: 1/2 tsp

Turmeric powder: 1/2 tsp

Vinegar: 1-2 tsp

Garam Masala: 1 tsp

Yoghurt: 2 tsp

Lime juice: 2 tsp

Salt to taste

Method:

Clean and devein the prawns.

Grind the garlic and green chillies with the vinegar to a paste.

Add all ingredients  in a large bowl and combine well. And Marinate it for about an hour.

Thread onto skewers and grill until done.

Serve hot, with a dash of lime and chopped onions.

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Best Way to Cook Mutton Kheema Cutlets

Ingredients:

To pressure cook

Minced meat (goat) :- 250 gms
Water :- 1 cup
Turmeric powder :- 1/2 tsp
Salt :- 1 tsp

For the cutlet base:

Potato :- 1 large boiled and mashed
Green chilli :- 5-6 nos finely minced
Fennel seeds :- 2 tsp powdered
Salt as required

Coating :

Egg :- 2 large, beated
Breadcrumbs :- as required (approx  1 1/2 cup)

Method:

Pressure cook the meat with water, turmeric and salt for 4-5 whistles or until well cooked. Once the pressure settles down, open the lid and check it the water has evaporated else strain it you can use that water a stock to soup or cook further until all the water is evaporated.  Keep aside and let this cool down.

Boil and cook the potatoes. mash and keep aside. To this add the minced green chilli, fennel powder and salt. Taste to check for spice and salt

Now add the cooked meat to this and prepare dumplings or balls and flatten it. Arrange them on a plate,  refrigerate them for 2 to 4 hours.

Just before frying them, take them outside and let it come down to room temperature.

Once its ready drip each dumpling in egg wash and roll on breadcrumbs, tap the excess and arrange on a plate, repeat this to all the dumplings

Heat oil as required to shallow  fry and fry each side for 2 minutes and flip to fry the other side

Enjoy Kheema cutlets. 

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Kheema fry ( Best and Easy Method )

Ingredients :

Kheema (ground meat) : 500 gms,
Onion : 1, finely chopped
Green Chillies : 1 or 2, finely chopped.

Ginger - Garlic paste : 1 Tbsp
Coriander leaves : 1 tbsp ( chopped )
Red Chili powder : 1 tsp
Salt : to taste
Garam Masala powder : 1 tsp

Method:

Heat oil in a pan.

Add onions and green chili. Sauté for few minutes.

Add ginger - garlic paste. Fry till the raw smell disappears.

Add kheema,salt and red chili powder.

Fry on medium heat stirring frequently to avoid burning or sticking to the pan.

When almost done, add garam masala and chopped coriander leaves.

Fry for few more minutes till done.

Serve hot with rice/roti/chapathi.

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Sweet Corn Chicken Soup ( Home made method )

Ingredients:

Sweet Corn, cream style: 1 tin

Chicken stock: 1.25 litres (5 cups) OR water

Chicken :- 250 gms ( with bone washed and drained )

Spring onions :- 2 tbsps ( finely chopped )

Ginger :- 1/2 tsp ( finely minced )

Spring onion greens :- 4 tbsps ( finely chopped )

Cornflour :- 3 tsp (corn starch)

Soy sauce :- 1/2 tsp

Egg :- 1, beaten lightly

Sugar: 3/4 tbsp

Salt to taste

Sesame oil :- 1 tsp

White/Black pepper powder :- as required

Spring onion greens: 3-4 tbsps (finely chopped) for garnish

Method:

Heat oil in a heavy bottomed vessel, add spring onion whites and ginger and saute for a minute. Add the shredded chicken and saute for a minute. Add cream style sweet corn and chicken stock or water and bring to a boil. Reduce flame and cook on low flame for a minute.

Add sugar and adjust salt to the simmering soup and cook further for 3-4 mts.

Mix the cornflour in 4 tbsps of water and keep aside.

Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame. Slowly add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.

Pour into soup bowls, garnish with spring onion greens and serve hot. You can season with white pepper powder.

Tips

Prepare the chicken stock by boiling 1 1/2 lts of water, 3/4 tsp salt, 1/2 tsp black pepper powder, 1 cubed carrot, 1/2" ginger, 3 crushed garlic cloves and 1/4 kg chicken with bone. Place lid and allow the water to come to a rolling boil. Simmer for 15 mts and turn off flame. Strain the liquid and keep aside. De-bone the chicken and shred to small pieces.

If you want you can add vegetable stock instead of chcken stock. Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables.

Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup.

How to make Cream Style Corn:

Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.

Thotakura Pappu ( Amaranth Leaves Dal ) Andhra Style

Ingredients:

Toor dal (Kandi pappu) :- 1/2 cup

amaranth leaves :- a bunch

onion :- 1 ( Chopped )

Tomato :- 1 ( Chopped )

Green chilly :- 3 to 4 (  Slit into 2 pieces )

Tamarind paste :- 2 tsp

Salt to taste

Turmeric powder: a pinch

For Seasoning / Poppu:

Oil: 1 tsp

Mustard seeds: few

Chana dal: 1/2 tsp

Cumin seeds : 1/2 tsp

Curry leaves : few

 a pinch of asafoetida

Method:

Wash the Amaranth/Thotakura leaves, drain the water and chop them. 

Take a Pressure cooker and add toor dal, chopped thotakura/amaranth leaves, green chillies, onion, tomato and turmeric. Cook it in the pressure cooker till soft.

Once cooked, mash a bit and do the tempering with oil, mustard seeds, chana dal, cumin seeds, curry leaves and asafoetida.

Add the Poppu/tempering to the cooked dal mixture. Now add the salt and tamarind and return the dal mixture to the stove and cook for another five minutes.

Enjoy Thotakura/Amaranth Leaves Pappu.

Cabbage Pappu/Dal

Ingredients:

Cabbage : 1/4 Kg, chop into required size pieces
Toor dal/Kandi pappu : 1 big cup
Tomato : 1 big, finely sliced

Turmeric powder : 1 big pinch
Green chillis: as per taste

Water as required.

Cook all ingredients listed above in the pressure cooker.

For seasoing/Poppu:

Onion : 1 small, finely sliced
Mustard seeds : 1 teaspoon
Cumin seeds : 1/4 teaspoon
Curry leaves : 1 twig

Dry red chillis: as per taste
Salt : as per taste
Garlic : 3 flakes, roughly mashed
Oil : 2 tabelspoons

Method:

Heat oil in a heavy bottom pan. Add mustard seeds and let them splutter.

Add curry leaves, cumin seeds, dry red chillis and saute for few seconds.

Add sliced onion, mashes garlic flakes and saute till they turn transparent.

Add the cooked dal, salt to taste and required amount of water. Bring to boil and cook on medium flame till you get required consistency.

Remove from heat.

Serve hot with rice, roti, or dosa.

Jantikalu/Murukulu ( Easy method )

Ingredients:

Rice flour :- 2 cups

Urad dal flour :- 1/2 cup+2 tbsp

Ajwain :- 1/4 tbsp

Hing :- pinch

Butter :- 1-2 tbsp

Water :- required

Salt :- as per taste

Oil :- for deep fry

Method:

Add urad dal in a pan and fry under medium flame until they turn to golden brown color. Let them cool and blend to get fine flour. Sieve it to remove particles.

Take a mixing bowl, add rice flour, urad flour, ajwain, hing, salt, butter and mix well.

Take a wide cooking vessel, add sufficient water and heat it. When water is boiling, add all dry ingredients and mix well. Close the lid and keep aside for few minutes.

When the mixture turns warm, add little cold water if required and mix well to form a smooth dough without cracks.

Squeeze the dough on a greased plate by applying pressure in to required size jantikalu/murukulu.

When the oil is sufficiently hot, drop this in to oil and fry on both sides until they turn to golden yellow.

Store them in an air tight container once they reaches to room temperature.

how to make Khoya/Khova/Mawa

Mawa is a dairy product made from milk. It is a condensed form of milk. It is easily available at dairies and stores in India. It is used to make many sweets and curry vegetables. Three types of Mawa are available in the market.

MawaBatti Mawa

This type of Mawa is very firm and solid. Milk is reduced to 1/5 part to make batti Mawa . Ready Mawa is set in cup shaped moulds. It is used to make ladoo and barfi.

Chikna Mawa

Chikna Mawa is also called Daav ka Khoya. It is prepared like batii Mawa but is not reduced to that density. It is done a little earlier. It is thick as halwa (a sweet). Chikna Mawa is used to make rasgullas (a syrupy dessert of Orissa and Bengal).

Granular

Granular Mawa is also made from milk. This Mawa is granulated by adding a little tartaric acid or lemon juice to the milk while boiling. It is a job of a person expert in preparing Mawa . You can also try it. It is used for making Kalakand, ladoo and granular barfi.

Method:

Always use full cream buffalo milk to make Mawa at home. Allow milk to boil in a heavy bottomed utensil.

Medium the flame when milk boils and stir after every 4-5 minutes. Milk starts thickening after some time, keep it boiling and stir occasionally.

Cook milk stirring continuously when it is dense like halwa.

Turn off the flame when milk is reduced and Mawa is ready. It becomes solid and very thick when cool.

Mawa is ready, keep it aside for cooling. Use it to make any sweet you want. Store in it fridge but use within 4-5 days.

Bread Halwa ( easy method )

Ingredients:

Bread slices :- 10

Milk :- 600 gms. (3 cup)

Ghee :- 3-4 table spoon.

Sugar :- as per your taste or  1/2 cup

Cashews :- 10-12 (chopped)

Almonds :- 4-5 (chopped)

Cardamom powder :- 1/4 tsp

Method:

You can use any quality of bred to make Halwa. Every quality has its own unique taste.

Break the bread into small pieces. Take a pan and heat 1 table spoon ghee into it. Put the bread pieces into the ghee and roast it on medium flame.

Once the bread gets roasted, put milk and sugar to it. Stir the halwa continuously and press the bread pieces with the ladle to break them into tiny pieces. Pour 1 table spoon ghee into the pan and cook the halwa. Save some cashews and put the rest into the pan along with almonds and cardamom powder.

Mix remaining ingredients well with the halwa.

Enjoy Bread Halwa.