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Hi,
I would like to submit a recipe which I tried.
Soft pakodas (for 2 persons)
Ingredients
Besan flour : one and half cup
Rice flour : half cup
ginger : chopped 2 teaspoons
green chillies : chopped 1 teaspoon(optional)
onions : 1 big onion chopped finely
Baking soda : 2 pinches
Asoefotida : 2 pinches
Ghee : 2 tablespoons
Salt : for taste
Method
Mix all the above ingredients with a very small quantity of water. Take a kadai and pour 8 to 9 table spoons of oil and keep it in medium flame. Make small balls and deep fry it.
Reena George
>2 pounds skinless boneless chicken breast
>1 teaspoon chilli powder
>1/2 teaspoon black pepper powder
>salt to tast
>2 egg whites
>2 tablespoon corn flour
>2 tablespoon refined wheat flour or all purpose flour
>1 cup butter milk
>1 tablespoon ginger paste
>1 tablespoon garlic paste
>1/4 teaspoon orange food colouring
>salt to taste
>2 tablespoons vegetable oil
>1 1/2 tablespoon lemon juice >oil for deep frying
>1. cut chicken breast into bite sized pieces. Add chilli powder >black pepper ans salt to taste. set aside for 30 minutes. At the end of half hour in a >deep bowl mix all the following thoroughly. chicken pieces,corn flour,egg whites and refined >wheat or all purpose flour.
>2. in a deep skillet heat oil and when oil is hot fry the chicken pieces until they are golden brown >on all sides.do this in small batches over medium heat to ensure that >chicken is cooked thorough. remove oil and set aside.
>3.Heat 2 tablespoons of oil in a wide skillet and when oil is hot add >garlic,and ginger paste and fry until it turns brown. lower heat to medium low and add butter milk, food >coloring and salt to taste. After 2 or 3 minutes raise the heat to medium >and cook until the butter milk comes to a boil. now add the chicken pieces and stir. Raise heat >to high and cook while stirring periodically until the liquid is absorbed and the meat looks dry.
>4. Remove the skillet from heat and add lemon jiuce and stir well . >serve with white rice.
KONGU DHAL RICE
INGREDIENTS:
Raw rice -1cup
Water -4cups
Thurdal -1/4cup
Dry red chillies -3
Garlic -3pods
Small oions(sallots)-8
Cumin seeds -1/2tsp
Oil – 1tbs
Ghee -1tbs
METHOD OF PREPARATION:
Clean and soak rice for half an hour.pressure cook dal with 1cup water till soft.add rice and 4cups of water,sallots and garlic.heat oil in another pan ,add cumin when it started spluttering add broken chilles.pour the seasoning on the rice.add salt,pressure cook to get pongal consistency.before serving add ghee.powdered jaggery is the best sidedish for this rice.