This is an instant side-dish or snack recipe very tasty down side to this recipe it will not remain crisp for longer period of time masala french fries are super when served with any southindian recipe...
Ingredients: 2 Large Potato Chopped into Sticks 4 Tbsp Corn Flour 1 Tbsp Chilly Powder 1/2 Tsp Turmeric Powder 1 Tbsp Garam Masala Salt as per taste Oil for frying
Method:
Wash the chopped potato thrice place it in a colander and allow the excess water to drip pat it dry and place it in a mixing bowl.
Add chilly powder salt turmeric powder garam masala and corn flour toss the potato to coat with masala if needed sprinkle water to coat the masala.
Heat oil in a wok and drop the masala coated potato into oil fry. place the flame on low to medium flame fry till all sides are crisp drain potato on tissue serve hot with lime wedges ...Enjoy...:)
This is ultimate recipe which mom prepares at home its spicy juicy Yum to the core can be served with any southindian breakfast or just simple rice and rasam....there are 2 variations in this meatball can be served with gravy or just dry fried as a snack or as side dish.
The preparation process is done in stages and is time consuming would suggest to do certain things ahead of time as we get into the recipe i will suggest few details to prepare ahead of time...
Video Recipe do watch and subscribe...☺
For Masala:
15 to 20 Fresh Green or Red Chilies
1 Whole Garlic Pods
3 inch Pieces Ginger
1 Tbsp Fennel seeds
2 Inch Sticks Cinnamon
4 to 5 Cloves
4 to 5 Pods Cardamom
1 Tbsp Pepper corns
Do not be alarmed at the hot and spice content in the recipe its very normal for southindians we prepare this masala paste in bulk for this recipe more than half of it will be used.
In a mixer grinder add all the above ingredients and grind to a smooth paste very little water can be added to grind into a smooth paste.
For Coconut Paste:
1/2 Cup Fresh Coconut
Fist Full of Coriander
Add the coconut and coriander to the same blender and blend well till smooth paste water can be added to prepare a smooth paste.
Please prepare this masala paste a head of time place in a airtight container in the fridge till use.
For Meat Marination:
1 1/2 Kilo Sheep or Goat Meat Mince
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
3 Tbsp Masala Paste
2 Medium Sized Onion(Finely Chopped)
Fist Full of Mint and Coriander(Finely Chopped)
1 Tbsp Salt
Add all the above mentioned ingredients to the meat mix and knead till well combined place in a bowl and allow to marinate at least overnight.
I Highly recommend to prepare the meat marination a head of time. if the meat is not minced fine i would suggest to add it to a coffee grinder and pulse it twice and then start the marination process.
Mutton Bone Stock:
Marrow Bones
1 Tsp Masala Paste
1/4 Tsp Turmeric
Salt
When we buy meat mince the butcher will always add few marrow bones these have to be cooked ahead of time which can be used for gravy.
In a pressure cooker add the bones masala paste turmeric and salt with 2 cups water and cook for 3 to 4 whistles till well done reserve.
This process can also be done a head of time and refrigerated till use.
Lets Prepare Meat Balls:
Mix and knead the marinated meat i would suggest you work will cold meat since its refrigerated it will be firm and hold shape.
Oil your hands take a golf size ball portion of meat and start preparing firm meat balls and reserve in a plate.
Heat 3 Tbsp oil in a wok on medium flame and start to arrange the meat balls in a circle inside the wok place on low flame and cover.
The meat will cook in its own juices once the moisture evaporates stir gently and cook till moisture has completely gone reserve in a bowl and follow the same step and continue the process of cooking the meat balls.
Lets Prepare Gravy: 1 Large Onion(Roughly Chopped) 1 Tomato (Toughly Chopped) tomato is optional if you want it can be added 3 to 4 Tbsp Masala Paste Prepared Coconut Paste Meat Stock
1/2 Tsp Turmeric powder 1/2 Tsp Coriander Powder Mint and Coriander Lime Juice
2 Inch Stick Cinnamon 3 Cloves 3 Pods Cardamom 3 Tbsp Ghee 3 Tbsp Oil Salt as per taste
In a heavy bottom handi or wok add the ghee and oil temper the oil with whole spices cinnamon cardamom and cloves.
Once the spices splutter a bit add the masala paste and fry a bit till raw flavor has gone.
Add onion and fry till transparent.
Add the masala powders turmeric and coriander and fry till raw flavor has gone.
Add the meat stock and water stir and add salt and bring to a boil add coconut paste and bring to a boil till the raw flavor from coconut has evaporated.
Add the meat balls and bring to a boil add lime juice and garnish with mint and coriander...
Serve hot with hot rice raita and rasam...Enjoy...:)
To Prepare Dry Meat Balls:
While cooking the meat balls in the wok allow to dry out a bit if oil is needed add a sp full of oil and stir and fry in the same wok till it turns brown in color sprinkle on some pepper powder and coriander and serve hot...Enjoy...:)
This is one of the most easiest and fun loving recipe I've ever made. very simple hot dessert recipe which will never go wrong...if there is leftover fondue it can always be covered and refrigerated and can be reheated and topped for icecream or reused as fondue. just wow your family and friends with this recipe...
I purchased my chocolate fondue set from Zansaar.com here is the link chocolate fondue set this is a nice gift idea for valentines day or birthday you can print this recipe and place it inside the gift parcel the fondue set as gift your friend...
Chocolate fondue can be served with any condiments of your choice...I served with strawberry, vanilla cake marshmallow and orange...
Method:
Any microwave safe bowl can be used for the recipe first of all chop the cooking chocolate and add to the bowl add oil and cream place in the microwave for 30 seconds.
After 30 seconds remove from microwave and give the chocolate a good stir there will be lumps dont worry.
Add nutella and mix the chocolate once more place in the microwave for an additional 30 seconds to melt the chocolate thoroughly.
Constantly keep checking and stirring the chocolate every 10 seconds.
Once the chocolate has melted remove from microwave and give it a good stir.
Serve the chocolate warm with favorite condiments enjoy...:)
Veeron ko harshane vala, matribhoomi ka tan-man sara;
Vijayi vishwa tiranga pyara,
Jhanda ooncha rahe hamara!!
Aaoo pyare veeron aaoo, desh-dharma par bali bali jao
Ek saath sab milkar gaao, pyara Bharat desh hamara;
Vijayi vishwa tiranga pyara,
Jhanda ooncha rahe hamara!!
Shaan na iski jaane paaye, chaahe jaan bale hi jaaye
Satya ki vijay kar dikhlaye, tab hove pran poorn hamara
Vijayi vishwa tiranga pyara,
Jhanda ooncha rahe hamara!!
Do view the recipe demo...:)
I love popcorn one of my favorite past time snacks to munch on especially while watching the parade on TV its always been a tradition in my family where we get together and watch the parade this is my 6th post on a tiranga recipe I've given my own twist to the recipe I'm so proud to be and Indian food blogger...Jai Hind!!
Ingredients:
250 Grams corn kernals 1/2 Cup Oil 1 Cup Sugar orange and green food color 2 Tbsp Butter 6-8 Tbsp water for 1/2 cup Sugar
I prepared a very large batch of popcorn to giveaway friends and family.
To make Popcorn:
Heat a heavy bottom pot on medium flame add 1/2 the oil add half measure of cornkernals fry a bit till the corn starts to pop place a cover allow the corn to pop on high flame.
Try to prepare the pop corn in batches its easy to handle. at store or any super market you can also find air popped corn that is much more healthy and easy to use.
once the popcorn is done divide into 2 equal portions.
To prepare:
Heat a heavy and deep bottom pot on medium flame add half the measure of sugar and water stir and bring to boil.
Once the sugar melts completely add the desired food color and keep stirring till the sugar forms pearl consistency.
what i mean by that is when the sugar has melted and starts forming a toffee consistency to be more precise when the melted sugar is dropped in bowl of water it should remain in place and form a ball when we roll it.
At this point add half the pop corn and mix till well combined remove from flame and spread on a plate or on a flat surface and allow to cool.
Mix the chilly powder,cumin powder,chat masala and salt add to the cooled popcorn mix well...serve...enjoy...:)
Most treasured family recipe and one of my favorites too...winter is the time to enjoy some hot and spicy soul food...it was fun to prepare soul food for my soul mates...:)
For Masala Paste: Fist Full Shallots 1 Inch Ginger 2 Sprigs Curry leafs 1 Tbsp Black Pepper corns 1/4 Tsp Fenugreek 1 Tsp Cumin 4 Fresh Chilies 2 Tbsp Oil
Prep Up:
Shell and devein prawns wash twice drain and reserve in a bowl
Boil the potatoes. peel the skin. prick the potatoes with a fork and reserve.
Heat a wok with 2 tbsp oil on medium flame fry shallots, ginger, curry leafs, black pepper corns, fenugreek , cumin, chillies till the shallots turn light pink in color remove from flame allow to cool add to a mixer jar grind to a smooth paste.
In a pot add 2 cups water add tomatoes and tamarind boil till the tamarind and tomatoes have cooked till mushy consistency strain the puree and separate the skin and seeds add extra water to the skin strain twice and extract the puree reserve.
In a mortar and pestle bruise the shallots and garlic.
Method:
Heat oil and ghee in a wok on a medium flame temper oil with fenugreek, mustard seeds, cumin, split black gram, asafoetida and curry leafs allow all the ingredients to splutter.
Add the crushed shallots and garlic fry till transparent add the tamarind and tomato puree, masala paste, chilly powder, turmeric powder, coriander powder salt and stir bring to a boil.
Heat another wok with 2 tbsp oil and add chilly powder, turmeric, coriander powder and salt allow the spices to fry a bit add the baby potatoes and prawns fry till the prawns are half cooked.
Add the bubbling curry to the prawns and allow the prawns to cook till well done and till oil surfaces on top of the curry.
Serve hot with rice dosa or idlly...enjoy...:)
The best part about this curry is the taste enhances 3 times more after a days time the shallots and garlic are stars in my curry with a super sweet and mushy taste the prawns soak up all the spices and is super juicy this is what i call every bite of yumminess soul food served at its best...:)
Yummy yummy tasty tasty treat for my tummy and for some one special too...melting hot pot of spicy cheese served with favorite condiments is truly a feast for a dull cold winter nights...:) I've used few local and international blend cheese for this recipe.
Video recipe...watch...Enjoy...:)
Ingredients:
100 Grams Brie Cheese
100 Grams Grinzing Cheese or Monterey Jack Cheese
50 Grams Britannia Processed Cheese
All these cheese are available in major super markets in Bangalore @ MG 1 Food Hall, Auchan hypermarket, Big market and Big Bazaar.
3 Tbsp Corn Starch
1 Cup White Wine
5 Cloves Garlic
5 Sprigs Cilantro
2 Pinch Nutmeg Powder
1/4 Tsp Black Pepper Powder
A pinch Cinnamon Powder
1/4 Tsp Green Chilly Paste
Salt to taste.
To Serve:
Carrot Sticks
Celery Sticks
Par boiled Cauliflower
Chicken Sausages
Bread Cubes
Prep Up:
Grate the Cheese and mix the corn flour and reserve in a plate.
Clean wash and finely Chop the cilantro and garlic.
Method:
On a medium flame heat a heavy bottom pot add wine and bring to a boil slowly add the grated cheese and keep stirring add garlic and cilantro to the melted cheese and keep stirring add salt if needed. add the spices nutmeg, pepper and cinnamon powder and stir add the chilly paste and stir bring to a boil and reserve in a fondue pot on a low flame and serve with condiments enjoy...:)
Ummm...Yummy Yum Yum...I love to cook and also love watching other people cook and follow a few people who can cook up some wonders...:D following a trail of food bloggers i met a young and handsome cook from Hyderabad he is a Building contractor by profession and always loves to experiment in his kitchen and wishes to open his own restaurant and serve people his creations isn't a wonderful idea...wishing Cherukuri Prasad all the best of luck on his dream venture. One day prasad posted rose ice cream which i love and have enjoyed eating rose icecream as a kid i wanted to feature prasads recipe first then when i spoke to him on a call he told me to just use whipping cream and rose syrup which turned out super and exactly like rose icecream from my childhood if you want to prepare prasads version on rose milk ice cream please Click Here for the recipe in detail...:)
1/2 Liter Heavy Whipping Cream 1/4 Cup Rose Syrup Cherry and Tutti fruity for garnish
If you cant find rose syrup in your country you may substitute with 2 to 4 tbsp rose water and red food color.
I've also used 20% sweetened heavy whipping cream and the rose syrup also contains sugar so I've avoided using sugar for this recipe it turned out perfect and we liked it if you want to add sugar you may add extra sugar.
Use frozen whipping cream its fast and easy to prepare add the frozen heavy whipping cream to a large bowl.
Using a electric beater beat the heavy whipping cream till it doubles in volume and forms soft peaks.
Add 1/4 cup of rose syrup and blend one last time till the rose syrup is incorporated well in the heavy whipping cream.
At the same time dont blend to much or the cream will turn into butter once you can see soft peaks forming avoid whipping more just add rose syrup and blend a bit.
Cover the bowl with a cling flim or plate and freeze the icecream over night till its set...:)
Scoop the ice cream in a bowl garnish with tutti fruity and cherry serve with love and enjoy...:)
Do watch my video demo recipe in english...Enjoy...:)
Sweet Paan is something I've enjoyed as a teenager and till date I ♥ it...:D excellent mouth freshener and works superb for digestion . after a heavy meal paan is an excellent dessert with very less calories...I've tasted almost 13 different paan varieties till now with out fail i will always order for some chocolate paan and some sweet paan every time we dine out. follow the steps and prepare paan yourself its very easy...:)
1/4 Cup Colored Sweetened Shredded Coconut (if you cant find this you can use desiccated coconut) 5 Cloves Cherry and Tutti fruity 2 Tbsp Chocolate chips 1 Tbsp Chocolate noodles
Before preparing paan we need to rinse the betel leafs thoroughly once in salt water and twice in regular normal water.
In a large bowl of water spreed the betel leafs and allow to rest for 1 hour before preparing paan.
Spread a tea towel on a flat surface take a betel leaf out of the water place it on the towel and pat gently to remove excess water.
Fold the leaf....using a pair of scissors gently cut the steam till the middle.
Place the leaf on the plate shiny side of the leaf must face down.
Take little bit of lime/choona using finger tip spreed all over the betel leaf.
Take the betel leaf in you hand to form a cone please follow the photo diagram and fold the leaf to a cone shape this is exactly like forming a samosa.
Once you form the cone add little bit of the betel nuts.
Add 4 to 5 sauf / sweet fennel seeds.
Add sweetened coconut.
Add little gulkand.
Add little bit cherry.
Add one clove and a pinch of cardamom powder.
Finally fold the top layer of the paan.
Place a cherry on the fold.
pierce the cheery and pan with a toothpick just to hold everything together.
Serve with love...enjoy...:)
To prepare chocolate paan follow the same steps to cut the betel leaf and form into a cone once the choona is applied add betel nut, gulkand, sauf, coconut and the chocochips and choconoodles seal the top fold using a cherry and serve...:)
Its so much fun when we prepare paan at home i enjoy preparing paan during festivals and special occasions at home since we dont eat much sweets at home we treat our selfs with paan sometimes...
Taj Pan Shop is located in shivajinagar Bangalore its right in front of taj hotel from my child hood days nothing has changed much myself and dad always take a break from our routine and head towards shivajinagar to see something new and we would always stop at taj pan shop and order for a sweet paan its fun just to stand there eating paan and soak up all the live activity and head back home with cheerful memories.
Mubarak the pan shop owner a cheerful guy always with a smile welcomes his customers my boss always used to tell by default paan shop guys implement six sigma true to his words they can cater 15 orders all at once with very less errors with in a matter of few seconds as I stood for my order mubarak handled 20 customers with 20 different paan orders...god bless him...:)
I want to conclude my journey with a pan order from mubarak's shop and my recipe demo in English do post your comments and let me know if you would like to see similar posts...enjoy...:)
