Paneer Paratha

Paneer Paratha is another variety of stuffed parathas, which is a favorite among kids. The Indian variety of cottage cheese called paneer is stuffed within roti. Traditionally the paneer is made fresh at home but you can also use store bought one. The Paneer paratha is flavored with some salt, chaat masala and cumin powder. You can also make a sweet version of the parathas by mixing the crumbled cheese with some sugar and cardamom powder.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 2

Ingredients

• Whole-wheat flour (Atta) – 1 cup
• All purpose flour (Maida) – ¼ cup
• Paneer – 1 cup (crumbled)
• Coriander Leaves (Cilantro) – 2 tbsp (finely chopped)
• Green Chilli – 2 (finely chopped)
• Chaat Masala – 1 tsp
• Roasted Cumin Powder – ½ tsp
• Salt – to taste
• Ghee/Oil – to roast the parathas

Method

1. Take the atta, maida, some salt and mix it together. Add water little by little and keep kneading to form soft, pliable dough. Let it rest for 10-15 minutes while you get the other things ready.
2. Crumble the paneer with your hands. Mix in the salt, chaat masala and roasted cumin powder. Also mix in the finely chopped green chillies and coriander leaves.
3. Make lemon sized balls with the dough as well as with the paneer mixture. The above measurement makes about 5-6 balls.
   
4. Roll out one dough to a small circle about 3” in diameter. Add a ball of the paneer mixture in the middle.
   
5. Gather the edges of the rolled out dough and bring it to the center to cover the stuffing. Seal it and pinch out the excess dough if any.
   
6. Flatten it with your hands. Flour the surface and roll it out into 5” diameter parathas. While rolling, roll towards the edges of the paratha to prevent the stuffing from coming out. Repeat with all the balls.
   
7. Heat a griddle and place the paratha carefully. Cook on one side till small bubbles appear.
   
8. Drizzle few drops of oil or ghee. Flip the paratha and cook the other side too.
   

Serving Suggestion

• Serve with spiced curd and some pickle.

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CHICKEN POPCORN, CHICKEN POPS FILED UNDER CHICKEN, NON-VEGETARIAN, QUICK & EASY

Ingredients

• Boneless, skinless chicken - 250 Gms, cut into bite sized pieces
• Egg Yolk - 1 Nos
• Bread crumbs - ¾ cup
• Coarsely powdered oats/corn flakes - ¼ cup
• Vegetable Oil for deep frying

For Marination:

Ginger-garlic paste - ½ Teaspoon

• Black Pepper powder - ¼ Teaspoon
• Garam Masala - ¼ Teaspoon
• Turmeric Powder - ¼ Teaspoon
• Red Chilli Powder - ½ Teaspoon
• Corn flour - 2 Tablespoon
• Egg white - 1 Nos
• Lemon Juice- ¼ Teaspoon
• Salt to taste

Directions

1. Wash and drain the chicken pieces. Pat the chicken dry with paper towels or other kitchen paper.
2. In a pan add chicken pieces and the ingredients listed in 'marination'; Mix well.
3. Then add bread crumbs, coarsely powdered oats and mix gently, without any lumps. Make sure that all chicken pieces are coated well.
4. Set aside for about 10-15 minutes. Then add the egg yolk and mix well.
5. Heat oil in a deep pan on high flame. Then reduce the heat to low/medium.
6. Add chicken pieces one by one and fry till golden in color. Flip chicken pieces occasionally for even frying.
7. Drain chicken pieces on a kitchen tissue and serve hot with tomato ketchup.
8. 
   

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Cashew chicken

Tender pieces of chicken breast are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish

Method

1. Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins.
2. If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water.
3. If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately

Prep:10 minsCook:10 mins

Ingredients                        

• 450g boneless, skinless chicken breasts, cut into large chunks
• 1 egg white
• 1 tsp sesame oil
• 2 tsp cornflour
• 300ml groundnut oil or water, plus 2 tsp groundnut oil
• 100g cashew nuts
• 1 tbsp Shaoxing rice wine or dry Sherry
• 1 tbsp light soy sauce
• 1 shredded spring onion, to garnish

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Crab curry (naadan njandu curry | നല്ല നാടണ്ണ്‍ ഞണ്ട് കറി)

You need,
1. whole crabs/ njandu - 6 nums cleaned and washed
2. onion - 1/2 portion of a medium sized chopped
3. ginger chopped - 1 tbsp
4. garlic - 4 cloves chopped finely
5. green chili - 2 slit
6. tomato - 2 medium seeded and chopped
7. curry leaves of 2 springs
8. chili powder - 2 tsp
9. turmeric powder - 1/4 tsp
10. coriander powder - 1 tsp
11. salt as required
12. coconut oil - 2 tbsp
13. coriander leaves chopped - 3 tbsp
14. tamarind pulp of 1 lemon sized ball soaked in 1 cup of water squeezed and drained
15. Mustard seeds - 1/2 tsp
16. Fenugreek seeds - 10 nos

You need,
1. Heat oil in a clay pan
2. Add fenugreek seeds followed by mustard seeds
3. Allow to pop up. Add curry leaves and saute
4. Add onions, green chillies and saute till onions turn transulcent 
5. Add ginger garlic. saute for another till the raw smell disappears
6. Add chilli powder, corriander powder and turmeric.saute for 10 sec
7. Add 1/2 cup of water
8. allow it to boil nicely and the oil starts seperating.
7. Now add the tomatos. and tamarind juice.
8. once it boils add salt. stir. 
9. Now add the crabs cover and cook till the white shell's color turns orange. (This is when the crab is cooked)
10. Add the chopped corriander leave stir. remove from fire 
11. Serve this with ghee rice. That is the best combination 

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CHICKEN KOTHU PAROTTA

Ingredients

• Parotta / Flaky Parathas - 2 Nos
• Chicken curry - 1 plate
• Egg - 2 Nos
• Chopped Onion - 1 Nos ( big )
• Chopped Tomato - 1 Nos ( big )
• Sliced Green Chilly - 3-4 Nos
• Mustard seeds - 1 Teaspoon
• Pepper powder - 1 or 2 Teaspoon
• Coconut oil - 1 Tablespoon
• Curry leaves - 1 sprig
• Salt as required

Directions

1. Cut the parottas in to small pieces and keep it aside.
2. Take the chicken pieces off the curry, and tear it into small pieces and set aside.
3. Heat oil in a kadai, add mustard seeds, when it starts pops up, add the chopped onion and green chilly.
4. Saute well and cook till it becomes soft.
5. Then add the chopped tomato and stir till it becomes soft.
6. Add the eggs, pepper powder, salt and mix it to scramble well.
7. 7. Once it turns nicely fried and blended with the mix, add the shredded parotta pieces and mix well.
8. Then add the chicken gravy into it and stir until the gravy is well blended with the parotta pieces.
9. Add the shredded chicken pieces, cook till kothu parotta becomes dry.
10. Serve hot :)

Original by:http://www.kothamally.com/recipes/chicken-kothu-parotta/

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Diabetic Holiday Sides and Salads

1.Broccoli, Cheese, and Rice Casserole

Broccoli casserole is always a popular menu items for holiday meals. This one is slightly high in sodium because of the cheese and the canned cream of mushroom soup, so if you need to cut back on sodium even more, use a low-sodium soup.

View Recipe Here

2.Brussels Sprouts with Browned Garlic

Mellow browned garlic and a splash of lemon juice add a punch of low-fat flavor to tender Brussels sprouts

View Recipe Here

Mashed Sweet Potatoes

Just a tiny bit of honey and a sprinkle of nutmeg adds subtle sweetness to these mashed sweet potatoes.

View Recipe Here

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Corn and potato kebab

Corn and    corn and potato kebab

1 / 1Photo by:  pampravi

	3reviews
	51saves
	50min

17 people made this

About this recipe: This is a real tongue thriller that isn't oily and is healthy because it's grilled. Can be considered as starter, or snack with tea/coffee.

Ingredients 
Serves: 4 

• 2 cups boiled and mashed sweetcorn
• 2 cups boiled and mashed potatoes
• 2 teaspoons chilli powder
• 2 teaspoons cumin powder
• 1 teaspoon pepper powder
• 1 tablespoon ginger paste
• 1 tablespoon green chilli paste
• 2 tablespoons chopped coriander

• 2 tablespoons mint chopped
• 1 teaspoon black salt
• 1 teaspoon sugar
• 1 tablespoon lemon
• 1 cup finely chopped onions
• salt to taste
• 2 cups powdered rusk or breadcrumbs

Directions
Prep:20min  ›  Cook:30min  ›  Ready in:50min 

1. Mix all the ingredients mentioned above, except for the breadcrumbs.
2. Make cylinder shapes and roll in breadcrumbs.
3. Grill at 230 degrees C for 30 minutes or roast on tava and gas on low flame. I used the otg.
4. Serve hot with mint chutney.

original post by:http://allrecipes.co.in/recipe/11873/corn-and-potato-kebab.aspx?o_is=Hub_TopRecipe_2

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Biryani Recipe -Chicken Biryani

Biryani takes in our sunday lunch menu often. And i try so many differentvariation in biryani, i dont make biryani the way twice. And couple weeks back when i looked over the internet for chicken biryani recipe. I found this thalappalatti biryani recipe. This biryani is so famous in that place, i have heard about it but never tasted it. So i thought to give it a try.

This biryani is so easy to make. I made it in pressure cooker which made it even more easier. The main flavouring for this biryani comes from the masala which we make.  It is a homemade spice mix which smell so heavenly. 
 

After tasting this one, i can't wait to try my variation of this biryani using mutton. YUM YUM right. And also i am planning to make ambur biryani too which is another famous biryani. If you want you can check out my other biryani recipesstarting from pressure cooker chicken biryani to hyderabadi mutton biryani..

Best accompaniment for this biryani would be some cooling raita..

Update: I got many mails from my viewers telling that, this biryani is not made with Basmati Rice, instead they use Jeera Chamba Rice. So if you can find that rice use it for traditional thalapakatti briyani.


Preparation Time: 15 mins
Soaking Time : 30 mins
Cooking Time : 1 hour
Serves : 4 to 5

Ingredients:

Ghee - 2 tblspn
Oil - 3 tblspn
Basmati Rice / Jeera Chamba Rice- 2 cup
Onion - 1 large sliced thinly
Green Chilli - 3 slit
Ginger Garlic Paste - 3 tblspn
Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Coriander Leaves - 1/2 cup chopped
Mint Leaves - 1/2 cup chopped
Thick Coconut Milk - 1 cup
Water - 2 cup
Salt to taste
 
For Marinating:
Chicken - 500 gram chicken on the bone
Thick Unsour Curd - 1 cup
Chilli powder - 1 tsp
Salt to taste

For Briyani Masala Powder:
Fennel Seeds / Sombu / Saunf - 1.5 tblspn
Cinnamon Stick / Pattai - 2 small stick
Cardamom Pods / Yelakai - 4
Star Anise - 1
Cloves / Krambu - 4 

Method:

Marinate chicken with the given ingredients for 10 mins,You can leave it in the fridge overnight.

Grind the ingredients given for the briyani masala to a fine powder.

Wash and soak the basmati rice for 30 mins.

Now make the masala. Heat oil and ghee in a frying pan.

Add in onions, green chilli and saute till light golden.

Now add in ginger garlic paste and saute for a min.

Add in turmeric, chilli powder and the ground masala.. Saute it for a min.

Now add in the marinated chicken along with the marination. Saute it for 5 mins so the chicken gets coated with the masala. 

Now cover the pan and cook on a low heat for 15 mins.

Transfer the masala to a pressure cooker. In the same kadai. Add a tsp of ghee and fry the soaked and drained rice for 5 mins or so. Once it is coated well with the ghee, add it back into the pressure cooker.

Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste

Now bring everything to a boil. Cover the pressure cooker and let everything cook for 1 whistle on high. Simmer the flame and let it sit for 15 mins. Once 15 mins is over, switch off the flame and let the steam escape all by itself. Once the pressure is released. Open the cooker and fluff the rice with a fork.

Serve the biryani with raita.

Pictorial:

Take all your ingredients

Take chicken in a bowl

Add curd

Add Salt and chilli powder

Mix well

Take the masala ingredients in a mixer

Powder it

Heat ghee and oil in a kadai

Add onions and chillies

Saute it

Cook it till light golden

Add in ginger garlic paste

Saute it

Add in chilli powder and turmeric

Briyani masala powder

Mix it up

Add in marinated chicked

mix well

Cover and cook

till  the chicken is half cooked

Transfer it to pressure cooker

Add a tsp of ghee

Add in soaked drained rice

Saute well

Add rice to the chicken

Add in mint and coriander leaves

Add in coconut milk

Water

Mix well

Season with salt

Bring it to boil

Cover and cook

Till rice is cooked

Serve with riata

Enjoy

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