Chicken Patties Burger

Chicken Patties Burger spicy Chicken Patties/tikkis with very less oil

Summer Vacation special Yummy Burgers filled with Juicy Chicken Patties, Serve Chicken Burger for snacks or just these Chicken Patties, Kids love this snack, We love it too 

Taste of Mayonnaise goes well with the Chicken Patties, even my junior loves this Patties I call this time saver snack, first I serve him Patties he relishes those till that time I'm done with Burger assembly

Accompany this with French Fries & Snacks/ dinner ready 

Also try my famous KFC Style Chicken burger, French Fries

For Chicken Patties
Ingredients Needed
1 cup Minced Chicken 
1 Egg
1/4th tsp Turmeric
2 sps Ginger garlic paste
1 medium sized onion: finely chopped
1sp Redchili powder
1/2 sp coriender powder
1sp All spice( Garam masala) powder
Finely chopped Coriander leaves.
1 tsp lemon juice

1/2 cup All purpose flour(Maida)
Mixed herbs for seasoning
4-5 sps Oil to fry

Take Minced chicken, or In a food processor Mince boneless chicken finely

In a pan take 2 sps Oil add add ginger and garlic paste 
Then add finely chopped onions & saute it
Add the Minced chicken & fry then add all spices, red chili powder
Add turmeric powder,Coriander powder, 
Sprinkle little water if its too dry add  little salt
Cook for 5-10min till dry

Remove from heat add lemon juice, and keep it aside,leave it to cool
Once cooled add this mince in food processor so that it becomes smooth
Lastly sprinkle coriander leaves & green chilies 

Whisk one egg add this to the above mix refrigerate for 10min

In a plate spread all purpose flour add mixed herbs & little salt mix it well.

Make small balls of the mince and shape like patties/ tikkis
Roll in flour mix & coat well both sides

In a pan heat 4sps Oil & once heated shallow fry patties on medium heat 
Fry till both sides are golden
Remove on an Absorbent Paper

For Burgers
Burger buns: 4
Butter: 2-3sps
Burger Mayonaise: 1/2 cup
Lettuce: 4 portion
Tomato slices: 8 pcs
Tomato sauce

Cut the burger buns from middle to half
Butter it & heat it up a bit
Apply Burger mayonnaise & place lettuce tomato
Then place Chicken Patties sqeeze Tomato sauce on top, Apply mayonnaise & close the burger

Juicy Chicken Patties burger is ready to serve, enjoy the messy burger

Corn Flakes Mixture( Spicy Chivda snacks)

Corn Flakes Mixture/ Chivda, crispy  Spicy snacks using dried Cornflakes, Easy & quick snacks with a shelf life

This is a mixture you can make & stock it up for a month, try this easy alternative to make your own mixture at home rather than buying packets

All you need is a packed of dried cornflakes,as shown below which is easily available at any food stores

I prefer Frying just half a pack & saving the rest as it blooms up after frying & quantity is doubled, so makes you munch on more !!!!

Ingredients needed:

Dry Corn Flakes: 2 cups
Oil for deep frying: 300ml
Groundnuts fried: 1/2 cup
Curry leaves fried: a few
Chili Powder/Paprika: 1 teaspoon
Salt to taste
Powdered sugar: 1 tbsp

Method:

Fry the Groundnuts & curry leaves & keep aside
In a Deep dish add Oil & heat it up, then reduce to medium 
Add cornflakes in small batches, just quarter to 1/2 cup at a time

It will fry & bloom up, turn it once & before it turns brown remove on an absorbent
Repeat till you fry one cup of cornflakes, then sprinkle chili powder & salt mix 
then add powdered sugar & mix well( this must be done when the flakes are still hot)

Now repeat frying of one more cup, then sprinkle chili powder & salt & Sugar mixing well
Lastly add Fried groundnuts & curry leaves & mix both the batches of fried Corn flakes


Let it cool down completely then Store In Airtight containers
Happy munching, snacks are ready for tea time, just waiting for the rains, to enjoy this Chivda

Mirchi Pakoda(Chili Fritters)

Crispy Mirchi Pakoda, best tea time Indian snacks.
Try these tasty chilli fritters for crispy snacks, Long chili (Mirchi) is dipped in Batter & deep fried these fritters are usually served on a rainy day with Tea

These chilies are not very hot, so you can eat them directly, some prefer de-seeding it as well

Ingredients:
Mirchi: Slit in between
For batter
Besan(chicpea flour): 1 cup
Chili powder/ paprika: 2 tsp
Ajwain(caraway seeds): 1tbsp
Cooking soda:1/4th tsp
Salt to taste
Water to make thick batter
Oil for deep frying

Simple & Easy recipe for crispy Mirchi Pakoda

Take the Mirchi & Slit in between ,de-seed if needed, sprinkle some salt & mix leave it for 5 min

Make a thick batter by mixing all ingredients with water to make a thick paste, add little soda & mix

Dip each mirchi in batter fill in the slits & coat exterior well

For deep frying:

Heat Oil in a deep dish till its hot
Reduce heat to medium & add Mirchi dipped in batter one by one
Fry till brown, remove on absorbent

Enjoy Crispy Mirchi Pakoda, on a rainy evening with tea

Besan Chila(Gramflour Pancake)

Besan Chila also known as Vegeterian Omelette, Tastes just like Omelette this is a quick Protien Rich breakfast

With toppings like Onion Tomtaoes & greenchilies this Pancake is wonderful for breakfast it keeps you full for a long time

Try this Besan chila made just like any Utaapam, pancake with Toppings

Ingredients:

Gram flour(Besan): 1cup
Onion: 1
Tomato: 1
Green chilies: 2
Coriender leaves : Handfull
Red chili powder: 1tsp
Turmeric: 1tsp
Water: 3/4th -1cup
Salt to taste
Oil for spreading: 2-3sps

In a mixing bowl add Gram flour & little by little water to form a batter
Then add all finely chopped toppings, onion tomato chilies coriender leaves
Add chili powder & Turmeric mix add salt to taste leave it for 5-10 min
Then add little more water to make it pouring batter consistency

Heat a griddle/Tava sprinkle Little Oil
With the help of a Laddle Pour 1 laddle full batter at centre & spread Outwards
Forming a Pancake, Spread little Oil to the sides, close lid & cook 2-3 min each side
Remove on a plate & serve with Tomato sauce

Besan chila is ready Perfect for breakfast or snacks, Tastes just like Omelette

Note: Batter must not be too thick make it Pouring consistency to get soft Pancakes
This Pancake cant be made too thin like other Dosas it has toppings so it will be liitle Thick, spread the batter as much as possible

Masala Fish Fry & Meen Kolumbu

Masala Fish Fry also called the Naked fry this Fry is spicy & masalas are well coated so no extra coating while frying so these are called Masala fry, Combined with South Indian style Fish curry using Aachi Fish Curry masala 

I have used Mullet Fish, you can even use River fish of your choice or any other fish like Seer or Pomfret

Ingredients for Masala Fry(4-5 fish steaks)
Chili powder 2 sps
Turmeric lillte, 
Lemon juice:  1/2
Riceflour : 2sps 
Salt to taste
Coconut Oil: 3-4 sps
Curry leaves few

Marinate the fish steaks apply salt to taste keep for 5 min
Mix together chili powder, Turmeric lillte, 1/2 Lemon juice & riceflour  to form a thick paste if needed little water.(can use tamarind pulp instead of lemon)
Squeeze the fish remove excess water & apply this paste leave to marinate for 1/2 hr to 1 hr
In a pan heat Oil for tawa fry add curry leaves then place the fish & fry 2-3 min each side....
Tawa Masala fish fry ready

Meen Kolumbu

South Indian style Fish curry using Aachi Fish Curry masala will tantalize your taste buds
Tamil style fish curry with Coconut milk its creamy & flavorful perfect for Fish

Ingredients for 5-6 fish Steaks
Onion: 1
Tomato: 2
Green chilies: 2
Curry leaves few
Coconut Oil: little
Aachi Fish Curry Masala: 3-4 sps
Coconut milk: 2 cups(300-400 ml)
Salt to taste

In a Pan Heat Oil then add Chopped Onion & fry it nicely till its golden
Now add Chopped tomatoes & saute it for a while till mushy, Now add Aachi fish curry masala mix & switch off the heat

In a blender, add all the above fried mix of onion & tomatoes add little water & make a fine paste

In a Deep Dish Heat little Oil, Add curry leaves & Green chilies & fry
Then add the Ground Paste & mix add 1 cup water to make it thin
Now add the cleaned Fish steaks one by one, bring to a boil, cook for 3-4 min with lid
Then add Coconut milk & simmer for 5-8 min
It will become creamy & thick, South Indian Fish curry is ready to serve 
Enjoy it Hot with Rice & Masala Fry

Mangalore chicken curry

Mangalore chicken curry with Rice Pancake/ Neer dosa, this is a South Indian hit combo

Spicy Chicken curry is a Coconut based Chicken gravy with South Indian spices, Served combined with Rice or Rice pancakes truly complete South Indian style

Rice Pancakes/ Neer dosa is a soft thin Pancakes goes well with chicken curries
It is light type of dosa,  Neer dosa is a delicacy from  Karnataka part of Udupi cuisine. 'Neer' is the word for water, Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny rice batter. A thin layer of batter is poured onto a heated flat griddle (tawa) greased with oil. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry .Neer dosa comes out soft It is served hot with chutney or Gravy, Learn how to make Neer Dosa/ Rice pancake

Ingredients for Chicken curry
Chicken - 1 kg,

Onions - 2, medium, finely chopped,

Curry leaves - 1 sprig,

Turmeric powder - 1/4 tsp,

Thick coconut milk - 1/4 cup (optional),

Salt to taste Oil - 3 tbsps,

Ghee - 2 tbsps,      
         

For masala:

Onion - 1, medium, sliced,

Garlic - 4 cloves, 

Coconut - 1/2 cup fresh and grated 

Dry red chilies - 7-8,

Black pepper corns - 1 tsp, 

Cumin seeds - 3/4 tsp, 

Coriander seeds - 1 1/2 tbsps, 

Methi seeds - 1/4 tsp,

Cloves - 3,  Cinnamon - 1" piece.       
                                                        

Take Chicken with bone, clean and cut into medium size pieces

Marinate chicken in turmeric powder and half tsp salt for 15 min

Prepare the masala. 

Dry roast all the ingredients on low flame, except onion, garlic and coconut.

Remove the roasted ingredients from the pan and set them aside.

In the same pan, add the ghee. Add the sliced onions and garlic and saute for 3 mts.

Add the grated coconut and saute for 5 mts. Turn off flame and cool. 

Grind all the dry roasted ingredients along with onion-coconut mixture to a smooth thick paste adding little water. Set aside.             

                  

Heat oil in a Pressure cooker, add the chopped onions and saute till lightly browned. Add the chicken and cook on high flame for 4min

Reduce flame, mix well Add the ground masala paste, curry leaves and salt and mix well. 

Add little water Place lid and pressure cook on medium flame till 2 visels & switch off

Once pressure releases open & check. If gravy is too thin Reduce it by cooking on medium flame, place lid and simmer till Gravy is thick. 

Before turning off the flame, add the coconut milk and mix well.

Remove to a serving bowl. Serve with Kori rotti, neer dosa or rice.

Baked Samosa

Baked Samosa for oil free Crispy samosas follow this easy steps & enjoy Guilt free Samosas with tea

To stay healthy we put a lot of efforts, but why miss eating our favourite foods, so try making these Guilt free Spicy tangy Samosas with very less oil, I have baked these in Oven, you can even make these in Airfrier

Ingredients For Outer cover Poori:
All purpose flour(Maida): 3 cups
Caraway seeds(Ajwain): 1tsp
Oil heated: 1sp
Baking powder: 1sp(optional)
Oil for brushing

For Stuffing

Potato(Boiled):1+ 1/2
Mashed Peas:1 cup
Green chili: 1
Onion chopped: 1
Redchili powder: 1sps
Jeera(cumin)powder : 1/2sp
Garam masala: 1sp
Chaat masala: 1/2sp
Coriender leaves: 1/4 cup
Salt to taste


Method

Preparation of Poori (Outer cover):

• Seive All purpose flour (Maida) add caraway seeds(Ajwain) salt & 1 sp hot oil mix to form crumble
• Then add little little water & make a hard dough 

Preparation of Stuffing:

• Heat a Pan add Greenchili & Onion saute for few min  add Boiled & grated potato with Cooked & Mashed Peas mix
• Add salt, Redchili powder, Jeera powder, Garam masala & chat masals mix add coriender leaves 
• Mix well stuffing is ready Keep ASIDE
• 

For the Assembly

Preheat the Oven(OTG) or Microwave grilling/Convention mode @ 180* for 1/2 an hr

• Make small portions of Dough & make lemon sized balls of it
• Then Roll Out Thick poori, Cut the Poori into 2 as shown in pic
• Fold one side & other side join by applying little water to edge to form a pocket as shown in pic
• 
• keep the Potato mixture in middle 
• Hold it in your hand to form a triangular shape then fold the end sides to close & press it 
• 
• Make all the rest rolled dough similarly to form samosas
• Brush each samosa with Oil & Place in baking tray
• Bake in Oven @150*- 160* for 20 min use heat selection both top & bottom

• Check the Samosa for light golden colour if not leave for another 10 min 
• It will turn crispy after little cooling down
• Enjoy Guilt free Spicy tangy crispy Samosas with tea, For a healthy living Oil free samosas