Bread Pakoda

Salaam Dosto....shaam ki thakan door karne ke liye bhi koi chatpata zaayeqa chahiye...so lijiye mazedaar asaan simple si dish...ummid hai ke aap log isey pasand karenge...so banaayenge bhi...khilaayenge bhi....


zindgi thakan ka naam nahi...bulki tabdili ka naam hai...koi mosam eksaan nahi rehta...na kisi ki umr eksi rehti hai...zamaaney badalte hain....per ek cheez nahi badalti....chah...khahish...aarzoo...wahi rehti hai....agar koi arzoo takmil chahti hai tou uske liye koshish darkaar hai...so her khahish aapko hi talab karti hai...baghair aapki shirkat ke ( participation kay ) her kaam adhura hai...so thakan ka chola utaar phenkiye...khud may chusti jagaaiye....dekhiye aapka blood circulation bhi khush hogaya hai....aapki khoon ki rawaani hi aapki jawaani ka sabut hai...ok tou phir aayen chula jalaayen ji....khaayen khilaayen ji....
-------------------------------------------------------------------------------------------------------------


Ingredients:
----------------

1. 1 cup gram flour (besan)
2. 1.5 cup oil for deep frying
3. 6 tbsp corn flour
4. 6 tbsp refined flour
5. 5 to 6 bread sliced into four pieces Or into 2 pieces
6. 1 tbsp ginger-garlic paste
7. 1 tbsp baking powder
8. 1/2 tbsp coriander seed powder
9. 1/2 tbsp turmeric powder
10. 1/2 tbsp cumin seed powder
11. 1 t/s red chili powder
12. 1/2 tbsp fennel seed powder
13. 1 tbsp garam masala powder
14. 1/2 t/s asofoetida (hing)
15. 1/2 t/s raw mango powder Or lime juice
16. rock salt/ salt as per taste
17. 1 green chili chopped
18. 1/2 cup chopped coriander leaves
19. 1/2 onion finely chopped
20. 7 to 8 tbsp water

Method:
--------------

Slit bread into 2 pieces Or into triangular shape. Keep them aside.

Take a mixing bowl. Mix all the ingredients except oil and water. Lastly add 2 tbsp oil and water. Beat this mixture with a spoon. Ensure no lumps are formed.

The batter should be of thick consistency. If your batter is thin add some more flour to it.

Place a frying pan with oil on medium heat. Allow the oil to get hot.

Dip sliced bread into the batter. Coat from all sides. Gently leave them in hot oil. Fry from both sides until nice golden brown in color.

Repeat the same with other sliced bread. Place them on tissue napkins to absorb excess oil.

Serve hot on a platter with chutney, sauce along with a hot cup of tea. I served my bread pakoras with garlic coconut chutney.

Tip:

• You could just use gram flour instead of corn flour and refined flour.
• You could use baking soda instead of baking powder.
• Another variation would be fry paneer Or tofu in the same batter instead of bread.
• Ensure once you frying the heat is on low mode else your pakoras wouldn’t fry properly inside.
• You could use any herb you want for these pakoras.
• If any batter remains don’t worry store them into fridge. Use this batter for frying pakoras next time…

------------------------------------------

Ingredients

• 1 cup gram flour (besan)
• 1.5 cup oil for deep frying
• 6 tbsp corn flour
• 6 tbsp refined flour
• 5 to 6 bread sliced into four pieces Or into 2 pieces
• 1 tbsp ginger-garlic paste
• 1 tbsp baking powder
• 1/2 tbsp coriander seed powder (dhaniya)
• 1/2 tbsp turmeric powder (haldi)
• 1/2 tbsp cumin seed powder (jeera)
• 1 t/s red chili powder
• 1/2 tbsp fennel seed powder
• 1 tbsp garam masala powder
• 1/2 t/s asofoetida (hing)
• 1/2 t/s raw mango powder Or lime juice
• rock salt/ salt as per taste
• 1 green chili chopped
• 1/2 cup chopped coriander leaves
• 1/2 onion finely chopped
• 7 to 8 tbsp water

Instructions

1. Slit bread into 2 pieces Or into triangular shape. Keep them aside.
2. Take a mixing bowl. Mix all the ingredients except oil and water. Lastly add 2 tbsp oil and water. Beat this mixture with a spoon. Ensure no lumps are formed.
3. The batter should be of thick consistency. If your batter is thin add some more flour to it.
4. Place a frying pan with oil on medium heat. Allow the oil to get hot.
5. Dip sliced bread into the batter. Coat from all sides. Gently leave them in hot oil. Fry from both sides until nice golden brown in color.
6. Repeat the same with other sliced bread. Place them on tissue napkins to absorb excess oil.
7. Serve hot on a platter with chutney, sauce along with a hot cup of tea. I served my bread pakoras with garlic coconut chutney.

Google Recipe View Microformatting by ZipList Recipe Plugin

1.4

Chicken Tandoori...

Adab Dosto....ab itna asaan bhi nahi hai medey ( i mean pate say ) say dil tak ka safar...raaste tou tedey madey hi hain yehaan ke ho ya wahaan ke....so safar lamba hi sahi mazedaar zarur hai...pakaane may aur khaane may bhi....so chaliye ladies susti say kaam nahi chalega...dupatta kamar say baandh lijiye...uter jaaiye maidaan may...kadhaai aur chamachi lekar....hmmmm ye huii na baat....mohabbat may insaan kya kya na karta hai...marta hai per karta zarur hai....ke ye sauda tou taye-shuda hai...mohabbat dey mohabbat lay....hum auraten apne mehbub ke khoon per apna paseena tou baha hi sakti hain...

Aap ki nazar jaisey hi in masaalon per padegi aapki tabiyet khush hojaayegi....ek laa-jawaab recipie ka zaayeqa lene ke liye tayyar hojaaiye...aur haan aapka inaam pakka hai...aaiye apne haathon kay suur sajaayen...aur aaj ke dinner ko rangeen banaayen...
--------------------------------------------------------------------------------------------------------------

Ingredients:
-----------------

1. 500 gms boneless chicken small sized pieces
2. 200 ml hung curd Or hung yogurt
3. 1 tbsp cumin seed
4. 3 tbsp kashmiri red chili powder
5. 1 tbsp red chili powder
6. 1 tbsp cumin seed powder
7. 2 tbsp corn flour
8. 1 tbsp fennel seed powder
9. 1 t/s garam masala powder
10. 1 tbsp chicken masala powder
11. 1/2 t/s turmeric
12. 1 t/s chili powder
13. few chopped coriander leaves
14. few chopped mint leaves
15. few kasuri methi (dried feungreek leaves)
16. 2 tbsp ginger-garlic paste
17. 1 tbsp chat masala
18. 1 tbsp anardana powder
19. black salt as per taste

Garnishing:

1. few chopped coriander leaves
2. few mint leaves
3. onion cut into rounds for decoration

Equipment Required:

1. aluminium foil
2. microwave at convection mode
3. tooth pick
4. baking pan Or tray

Method:

-------------

Preheat oven at 220°C exactly 10 mins before baking. Place aluminium foil on the pan. This helps to induce heat and baking process. Firstly wash boneless chicken pieces and keep aside. Let’s prepare our marination. Combine 1 tbsp kashmiri red chili powder, turmeric, lime juice, black salt, cumin seed, chicken masala powder. Combine all nicely cover and keep aside for 30 to 40 mins.

Now mix hung curd with ginger-garlic paste, garam masala powder, combine kashmiri red chili powder, cumin seed powder, fennel seed powder, kasuri methi, coriander leaves, mint leaves, chat masala, anardana powder, rest of kashmiri chili powder, red chili powder, garam masala powder and salt. Combine nicely with a beater in a bowl until is nicely mixed.

Now rub this curd marination on the chicken piece. Sprinkle corn flour on it. Cover all nicely and keep aside into a freezer covered overnight Or for 3 to 4 hours. The longer the marination the better it is.

Take toothpick and insert into each chicken piece right at the center. Skewer all chicken pieces. Place the skewered chicken pieces at a one inch space from each other on the aluminium foil. Don’t cluster too many chicken at one go. Spread the marinated batter if any remaining. I spent 2 hours making tandoori chicken in oven. As my oven is small hence small tray.

Bake in oven at 220°C for 7 to 9 mins until its cooked and slightly brown.

Remove the skewers sprinkle some lime juice, chat masala, chopped coriander-mint leaves, onion ringlets and tandoori chicken chutney. Serve hot with naan.

Tip:
------
Don’t overbake as the chicken will get dried out and juices will evaporate.
You can add 2 tbsp black pepper it becomes Peppered Tandoori Chicken.
It’s important to preheat the oven before baking chicken.
If you are using medium sized chicken ensure yo prick them with fork then marinate. As this process will help the marination to penetrate better in the chicken'
                                            
                                                  -------------------------------

Jhinga Fry

Dosto,Assalam Walaikum

Phir say taweel waqfe ke baad aap sab ke saamney haazir hun…is baar ek bahut hi asaan simple si tasty recipie ke saath…gar kitchen say nigaahen milaane ka mood na ho, tab bhi aap is recipie ko apna bana sakte hain…kyon ki jaise hi is ke ingrediants per nazar padegi aap samajh jaayenge ke ye aapka zyada waqt nahi legi aur aapke sartaaj ( yaane aapke hubby mahaaraj ) ko khush bhi karegi…so kyon na is dish ko azmaaya jaaye…

”LUNCH HO YA DINNER YE DISH SADA RAHEGI WINNER”…

  To phir aayen...banaayen aur khaayen....khilaayen….

--------------------------------------------------------------------------------------------------------------------------

Ingredients:

------------------

 1.250 gms fresh cleaned prawns

 2.5 tbsp oil

 3.1 t/s haldi

 4.2 tbsp red chili powder

 5.2 tbsp vinegar

 6.salt as per taste

 7.few coriander leaves for garnishing

8.1 tsp ginger garlic paste

Method:

-------------

Firstly clean prawns remove their spine (black thread) and keep aside. Combine turmeric, red chili powder, ginger garlic paste,salt and vinegar. Form paste with a spoon Or finger.

Rub the mixed paste on the clean prawns. Marinate for 15 to 30 mins. Take oil in pan. Keep heat on low mode. Once oil is hot add prawns to it and shallow fry them.

Garnish with coriander leaves. Serve hot.

Tip:

 Take fresh prawns. You could marinate for 3 to 4 hours also before frying.

 You could use same paste for marinating any fish.

 If vinegar is not available you could use lime juice instead.