Chicken Burger

Yummy Burgers filled with Juicy Chicken Nuggets, Serve Chicken Burger for snacks with Chicken Nuggets, Kids love this snack, We love it too 
Taste of Mayonaise goes well with the Chicken Nuggets, I call this KFC Style Chicken burger, Accompany this with French Fries & Snacks/ dinner ready...Enjoy...........


Follow this Recipe for Crispy Chicken Nuggets:

Chicken nuggets: 

Ingredients:

Chicken Breasts: 2

Red chili powder: 2tsp

Cumin powder: 1tsp

Lemon Juice: 1/2 lemon

Salt to taste

Egg: 2

All pupose flour: 1 cup

Bread crumbs: 1cup

Oil for frying

Method for chicken Nuggets:

Take Chicken breasts flat ones cut each breast pc to 2 big pieces

Marinate in Red chilli powder, salt, little jeera powder & lemon

Keep for 10 min, then dip in egg & coat in Flour( add little salt to flour)

Again dip coated chicken pc in Egg(2^nd coating) & coat in Flour/ breadcrums

Shallow fry in 1 inch deep oil, cook both sides till crisp

For Burgers

Burger buns: 4

Burger Mayonaise: 1/2 cup

Lettuse: 4 portion

Tomato slices: 8 pcs

Tomato sauce

Cut the burger buns from middle to half

Apply Burger mayonnaise & place lettuce tomato

Then place fried Chicken, Tomato sauce, Apply mayonnaise & close the burger

Chicken burger is ready to serve

Chicken stir fry

Chinese style chicken stir fry with slight Indian touch, Has been a week full of Chinese cooking at home & enjoyed every bit of it, From  Schezwan Fried Rice to Chili garlic Mushroom stir fry, Now made this very easy Chicken stir fry, Of course stir fries are Easy just pop in a few ingredients & toss...You will Love this Juicy chicken, and when in a hurry this is the best dish, choose your choice of toppings if you prefer some crunch like Spring onions & capsicums....

Chicken stir fry...Easy stir fry dish with very few Ingredients

All you Need:
Chicken Boneless: 200 grm
Vinegar: 1/2 sp
Soyasause: 1sp
Chili sause: 1+1/2 sp
Yogurt: 2sps
Salt to taste

• Marinate chicken with all the Ingredients for 15 min
• In a wok take some Oil & heat up
• Then add chicken & fry nicely 
• Once it leaves its Juices, cook with lid for 2-3 min....
• Then fry it till becomes dry

Kheema Kofta curry

Aromatic Minced lamb gravy goes well with Chapati, Roti or Rice Items

Minced lamb balls (kheema koftas) cooked with the gravy adds more flavour to dish. This is one of the Traditional Recipes of Lamb balls

Kheema Kofta curry

Ingredients

For Gravy

Onions: 2

Tomato: 2

Gingergarlic paste: 2sps

Green chillies: 4-5

Cinamon: 1 inch

Cloves: 4-5

Coconut grated: ½ cup

Coriender leaves & stem: 1 cup

Coriender powder: 2sps

Turmeric: 1pinch

Red chilli powder(Optional): 1sp

For Koftas

Minced Lamb: 250 grms

Onion chopped: 1 big

Green chillies: 2-3

Coriender leaves: 4 sps

Fried gram Powder: 1+1/2 cup

Coriender powder: 1sp

Method

For the gravy Grind all the Ingredients  under gravy in a blender to a Fine paste adding a cup of water

Mix Minced lamb with Fried gram then add finely chopeed Onion 

chillies & coriander even add little salt & Coriender powder

Give a good mix

Take a pressure cooker with Wider bottom

Add Oil & place Koftas one by one keeping a bit space don’t allow to stick

Fry koftas on low heat & try to turn each one & fry the other side(If its stuck leave it don’t turn it will cook in gravy)

(You can even shallow fry these Koftas separately in a pan & add to gravy in the cooker, I usually add  it directly to cooker)

Now add the Green Masala paste prepared above & give it a shake don’t mix too much The Koftas may break add salt & 1-2 cups water

This gravy must not be Runny add water carefully Then close the lid of cooker & cook for 6 visels

Aromatic Minced lamb Gravy is Ready

Note

Fried gram  acts as binding to form Kofta balls You can even use Egg instead of this in that case You Need to refrigerate the Kofta mix after mixing with egg for ½ an hr, then shape the koftas

Yields about 15 Koftas

Mushroom Schezwan Fried Rice

Schezwan Fried Rice is a fusion of fiery red chillies & pungent ginger-garlic with the tingy buzz of Schezwan pepper and exotic spices.

Fried rice is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert. As a homemade dish, fried rice is typically made with leftover ingredients (including vegetables, meat) from other dishes, leading to countless variations Many popular varieties of fried rice have their own specific list of ingredients

Leftover rice is generally used because the moisture in freshly cooked rice will cause it to steam instead of fry. The oil may be seasoned with aromatics such as garlic before the rice and other ingredients are stir-fried together in a wok. Other ingredients vary: they can include eggs, meat (chicken or cured pork), char siu pork, seafood (shrimp or lobster), vegetables (carrots, broccoli,bean sprouts, celery, peas, corn), mushrooms, spices and peppers, and soy sauce or sometimes oyster sauce. The base of vegetable fried rice does not contain any meat or seafood; others are named for the primary addition (e.g. "chicken fried rice" or "shrimp fried rice"). Other "house" versions may contain several meats and seafoods. It is often stir-fried in a wok with vegetable oil to prevent sticking, as well as for flavor. Onions, scallion and garlic are often added for extra flavor. It is popularly eaten either as an accompaniment to another dish, or as a course by itself.

Popular garnishes include fried shallots, sprigs of parsley or coriander leaves, carrots carved into intricate shapes or sliced chili sprinkled on top of the heaped rice.

•    Cooked Basumati rice - 3 cups
•    Mixed vegetables -2 cups which Includes:
•    Mushrooms( 1/2 cup)
•    Carrots & capsicum (1/2 cup)
•    Spring onion: 1 spring
•    Vegetable oil - 4 sp
•    Tomato ketchup - 1 tbsp
•    Ginger - 1 inch piece
•    Salt to taste
• 
  

      For Schezwan sause

•    Schezwan Pepper corns few
•    Red chilies Dry: 10-12
•    Garlic: 1 pod
•    Cornflour: 1sp
•    Water: 1/2 cup
•    Spring Onion: bulb 2 
•     Sugar 1sp

   Method:

    Chop all Vegies & slice the Mushrooms

    Cook the Rice With water (1:2) Ratio & keep aside

    I have Used Basumati Rice for extra Flavour

    To Make the Schezwan Sause

   Soak Dry Red chilies & Schezwan Pepper(Optional) in warm water for 10 min

   Grind this with Garlic pod (peeled)to a fine paste

   In a small pan take 2 sps Oil & saute this paste, then add Little sugar & salt to taste

   Add chopped spring Onion bulb, then add Cornflour & water paste stir well

   Cook for 2-3 min till thickens a bit & remove from heat keep aside

  For schezwan fried Rice

  In a Wok add Oil 4-5 sps, add grated ginger saute

  Add vegies(Capsicum carrot Mushrooms) one by one & saute

  Then add Spring Onion & saute, Now add the Cooked Rice & Mix

  Add the above schezwan sause paste & tomato ketchup mix cook for 2-3 min

  Add salt as per taste, garnish with spring Onions

   Mushroom Schezwan Fried Rice is Ready to serve

  Note: The Chilies mentioned Gives just enough heat if you want more spicy add Red chili sause

   If you get Schezwan pepper corns You can use just these & eliminate the dry Red chilies

Chilli Garlic Mushrooms

Chinese special Stir fried Chili garlic Mushrooms....
Who doesnt love chinese food, This week was cooking chinese at home, so lets share some of the popular recipes & Also technique of stir frying & how is it healthy

Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). Though neither meat nor vegetable, mushrooms are known as the "meat" of the vegetable world

Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.
Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not over rich, provided calories are kept at a reasonable level

About Mushrooms
Mushrooms are a low-calorie food eaten cooked, raw or as a garnish to a meal. In a 100 g (3.5 ounce) serving, mushrooms are an excellent source (higher than 20% of the Daily Value, ) of B vitamins, such as riboflavin, niacin and pantothenic acid, an excellent source of the essential minerals, selenium and copper and a good source of phosphorus and potassium. Fat, carbohydrate and calorie content are low, with absence of vitamin C and sodium. There are 27 calories in a typical serving of fresh mushrooms .Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). Though neither meat nor vegetable, mushrooms are known as the "meat" of the vegetable world best Used for stir frying along with Other vegies like Spring onions

Ingredients

Button Mushrooms: 1/2 packet
Oil: 3-4 sp
Onion: 1
Capsicum:1
Garlic: 7-8 flakes
Chili powder/ Paprika: 1sp
Pepper powder: 1sp
Soya sause: 1sp
Tomato sause :1sp
Spring onion: 1
Honey: 1sp


Method:

In a Pan add Oil, Fry farlic & Onion then add capsicum & fry
Add chopped spring onions saute
Add tomato sause & chili powder Mix well
Then add Mushrooms, pepper powder & soya sause & give a mix
Add salt to taste, Lastly add Honey & toss on high flame
Chili Garlic Mushroom stir fry Ready to serve

Garnish with spring Onion

Hydrabadi Brinjal Gravy

Hyderabadi cuisine could be found in the kitchens of the former Hyderabad State that includes Telangana, Marathwada region (now in Maharashtra), and Hyderabad Karanataka region (now in Karnataka). 

The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, and rice. Therefore, an addition of a certain herb, spice, condiment, or a combination of these adds a distinct taste and aroma. The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes. The key difference from the North Indian cuisine is the use of dry coconut and tamarind in its cuisine.

Hydrabadi Brinjal Gravy.....Tastes Super spicy & tangy Name of the dish "Baigan ka salan" Goes well with biryani...Try this you will love it !!!

Recipe of this tangy spicy hydrabadi brinjal

Ingredients:

Brinjal: With slits: 10

Onion: 2

Tomatoes: 2

Chili powder: 2-3 sps

Turmeric: a pinch

Coriender powder: 2sp

Tamarind pulp: 3-4 sps

For Dry Roasting:

Poppy seeds (Khuskhus); 2sp

Dry coconut(Copra): 1 cup

Ground nuts: 8-10

Method:

• To Make the Gravy first Dry roast all ingredients under dry roasting & Keep aside
• In a pan add little oil fry Onion sliced 2, tomatoes chopped 2 till mushy. 
• Then add all these to a blender with above dry roasted ingredients along with Coriender powder, Chilli powder,turmeric....add 1 cup water & blend to a paste
• Add salt to taste to the masala & Mix

• Choose small size Brinjals, Clean the brinjals keep the cap intact...just slit halfway to make a pocket
• Stuff the masala in each brinjal as shown below

• In a pressure cooker/ Kadai add 5-6 sps oil add little crushed pepper, curryleaves, 
• Then place stuffed brinjals & fry each side for 2-3 min as shown below

• Then add the rest of masala and add thick tamarind pulp...3-4 SP's(this is the main tasting ingredient don't miss this one ) mix all together add 1 cup water & cook for a vissel till brinjal cooks...

• Note : if don't have dry copra replace with grated fresh coconut roast it till brown, can add more groundnuts if you like the nutty taste

Serve this spicy tangy Hydrabadi Brinjal gravy with Chapati, Roti's or Biryani

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Mango Sweet & spicy Dip

Mango Sweet & spicy Dip or Sasam....Its Made with Mango pulp of Semiripe Mangoes....Sweet, sour, spicy & tangy...Mango side dish

Club it with Poori, or Chapati...You can even Use it with Rice
Enjoy this Recipe:

Ingredients

Semiripe Mango pulp: 1 cup

Tempering:
Oil: 2-3 sps
Mustard seeds: 1/2 sp
Fenugreek seeds(Methi): 1/2 sp
One Red chili dry

Jagerry: 1-2 sps
Red chili powder: 1/2 sp

Method:

Deskin the SemiRipe Mangoes & take pulp or else just Remove pcs & blend in a Mixer

In a pan take oil & add all Ingredients under tempering, 

Then add Mango pulp, add Red chili powder, & Jagerry mix everything..

If its too thick add 1/2 cup water cook for a minute add salt to taste

Spicy Tangy Mango Sasam is Ready serve with Poori

Butter Garlic Prawns

Love for sea food keeps me Experimenting with different varieties, Here is my signature dish Butter Garlic prawns, Love this Recipe its everyones favourite @ home prawns fried in Garlic Oil & tossed in butter


Ingredients

For the Marinade:

Prawns: 10-15
Lemon juice: 1/2 lemon
Pepper powder: 1-2 sps
Salt to taste

For coating
Corn flour powder

For frying
Chopped garlic: 4-5 sps
Oil for deep frying

For tossing:
Butter: 4sps
Chopped garlic: 1sp
Chopped onion: 1-2 sps
Chopped coriender: 2sps

Method:

Clean the prawns by removing its head & deskin keep the Tail intact
Devein & wash the prawns nicely
Marinate the Prawns in lemon juice, salt & pepper powder for 15 min

In meanwhile to make Garlic oil, Take just enough Oil to slightly deep fry the prawns
(Little more oil than shallow frying dont use too much oil as we will fry garlic in it)
Chop garlic very finely & fry it in oil till gets brown & remove...
discard the garlic use just the Oil

Squeeze excess marinate then Squeeze each prawns nicely & coat with cornflour
Tab a little so that cornflour sticks then Dust off excess cornflour, do this for each prawn

Next step is to deep fry these coated Prawns in the above prepared Garlic Oil
Can fry 4-5 at a time,  just for a minute or so
Remove on an absorbent Paper, Once all Prawns are fried.

Tossing:
Take a Pan keep on low heat add butter
Then add chopped garlic & Onion now turn heat to medium & fry
Once changes bit colour add Fried Prawns & give it a toss
Switch off add coriender spinkles

Serve with lemon wedges crispy buttery Garlic prawns

Sponge Vanilla Cake

Vanilla Sponge cake is best to be served for Tea parties.....Easy & simple to make just suits for kids, once in a while skiping chocolate....

This soft & moist cake can be stored for a few days even without Refrigerating..oops if there are any leftovers which is not quiet often...Whenever I bake this I Make sure I do more Quantity as it just gets finished very soon...Every one at home loves these

Ingredients:

All Purpose flour( Maida): 1 cup
Butter(unsalted): 150gms
Baking powder : 1 tbsp
Eggs : 3
Sugar:Measure 1cup (then powder it)
Vanilla extract: 1tsp
Milk: 1 cup



Method:

• Preheat Oven @ 150*
• Sieve All purpse Flour (maida)  baking powder  together. set aside
• In food processor  With whisker attachment - whisk 3 eggs for 2-3 min, add powdered sugar whisk more. 
• Add butter & whisk all together for 2-3 min
• Add vanilla essence & mix 
• Slowly add Flour mixture & whisk for a minute till all combines
• Add 1cup Milk & run the processor for another minute
• Grease cake tin with butter & dust flour to make a thin layer remove excess
• Pour cake batter & pat so it settles down. 
• Bake for 40 min @ 150*........

Note: Temperature of Oven May Vary for OTG & Microwave so check Your Instuction Pamplet of Oven for Baking

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Methi Poori

Poori Sabzi is one of the Favourite North Indian Breakfast dishes..... Hot hot puffed up poori with allo sabzi is a great combo, To add to it if you want extra flour here is Methi poori...

Methi/ Fenugreek leaves gives a distinct taste to the poori & can even add bit of chili powder to make it a savoury Poori

Methi/ Fenugreek  is used as a herb (dried or fresh leaves), spice (seeds), and vegetable
Methi leaves are usually added to enhance the flavor of the food.

Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). Maida flour is the most common flour used in making Puris.  A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and served hot, I have added Fenugreek leaves gives a distinct taste to the poori 

Recipe for Methi poori

Wheat flour : 2 cups
Oil: 2 sp's
Milk : 1/2 cup
Water: 1/2 cup
Methi leaves: 3/4thcup appx
Salt to taste
Turmeric pinch
Ajwain: 1sp(optional)
Red chili powder: 1/2 sp (optional)

• Take Methi & remove just the leaves...wash leaves nicely & pat it dry chop finely

• Take flour add methi leaves, turmeric, red chili powder, Ajwain, salt mix make a hole add Oil, milk & water

• Mix every thing slowly to form a soft dough...add water or flour if necessary

• Knead & keep aside for 5 min then

• Make balls for poori & make little thick poori ie
• Roll out in a small circle or roll out and cut out in small circles 

• Deep fry in hot oil & remove on absorbent paper 

Serve hot with sabzi of your choice, Like Aloo sabzi/ Mashed Potato Recipe below

Potato/ Aloo gatte sabji

• Boil & peel potatoes & dice them
• In a pan heat 2 sps Oil add mustard once splatters 
• Add chana dal & fry, add jeera(cumin)1/2 sp
• Then add Greenchilies 2 fry add Onion chopped 1
• Fry onions add salt to taste, turmeric &mix
• Add diced potatoes toss mix well
• Add paste of 3sp Besan with 1 cup water
• Mix all cook for a min till thickens
• Garnish with coriender leaves

Mint Rice with Beans

Mint Rice is a One pot Rice with Mint flavour, Refreshing & also full of Vegetables which makes it a healthy & Complete Rice Meal

Also called as Pudina pulav....It has a unique taste of blended coconut which gives it a Mild flavour rather than Spicy Pulav....All My favourite Vegies & Double beans makes it full of Protiens & Carbs Keeps You full....Pack this up for Lunch to Office as well as for Kids, (nice way to include vegies for kids)...

Ingredients-
Oil 3sps
Cinamin 1 inch
Cloves:  5
Bayleaf: 2
Carrot:  2
Capsicum :1
Onion :2
Tomato :2
Double beans: 1cup
Peas:  1cup
Pudina leaves: 1/2cup
Greenchilies : 4
Coconut grated: ½ cup
Gingarlic paste : 2sp
Rice (soaked for 10 min ): 2cups

Recipe:

·        In a Cooker Heat Oil add cinamin cloves, Bay leaf, then add Slit green chillies-2

·        Add Onion slices & fry, add gingarlic paste saute,

·        Add all vegies one by one, add chopped pudina fry, add tomatoes chopped & fry

·        Add salt to taste, close lid to soften tomatoes for 2 min,

·        Then add paste of Coconut & 2 grren chillies MIX ALL TOGETHER

·         And Finally add Rice add water 4 cups (1:2 ratio for rice)

·        Close & cook 2 vissels

Serve with Raita 

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