chicken 1/2 kg
maida ,cornflour, 1 egg, salt
onion 1no,green chillies 2 no
chillipowder,salt,soa sous,ginger garlic paste,water.
Batter preparation : Take maida 3 to 4 spoons, corn flour 2 to 3 spoons and add 1 egg to this bowl and mix it thoroughly with hand, then add some water and salt to it.
Cut chicken piees(boneless and skinless chiken is preferrable) into small cubes and add tese pcs to the above batter and mix well. Then deep fry these chicken piees in oil upto golden brown colour.
Next take fry pan then add 2 spoons of oil, then add 1 spoon each of finely chopped onions and green chillies and gingergarlic paste to it. Then fry them and add 1 spn soa sous, little amount of water, 1 spon corn flour and water paste to get thicken. Then add fried chiken pieces, hilli powder,salt, and mix well untill water get drained.
Then garnish with coriander leaves.
Monday, August 10, 2009
kadai vegetables curry
For rotis, puri, nons, and chapathis.
cashewnuts 8 to 10no
gingelly seeds 2spoons
carrots 1 to 2no
cauliflower half
capsicum 2 to 3no
green peas 1 cup
tomatoes 2 to 3no
green chillies 2 to 3no
onions 3 to 4no.
Curry preparation : Soak 8 to 10 cashewnuts and gingelly seeds in a bowl of some water for 10 to 15 min, then grind it smoothly.
Next take a pan and place it on high flame, then add 4spoons oil to it and then add 2 to 3green chillies,then finely chopped onions,then fry them upto golden brown colour. Next add carrot pcs, cauliflower, green peas, capsicum ps to this and fry them. Next add tomato pury(2 to 3 spoons). Then mix it thoroughly and add some water then close the lid and cook for 5min. Then add cashewnut, gingelly seeds paste to it, then add half cup milk to it. Then add 2spons chillipowder, salt half spoon, a pinch of turmeric powder, daniya(coriander)powder-2spons, at last add 2spoons tomato pury to it for colour. Then cook fr 5 min.
Then garnish with coriander leaves,tomato pury
Tomato pury preparation : Cut tomatoes horizontally upto half and place them in water and boil them, then peel off skin and made into pulp using grinder.
cashewnuts 8 to 10no
gingelly seeds 2spoons
carrots 1 to 2no
cauliflower half
capsicum 2 to 3no
green peas 1 cup
tomatoes 2 to 3no
green chillies 2 to 3no
onions 3 to 4no.
Curry preparation : Soak 8 to 10 cashewnuts and gingelly seeds in a bowl of some water for 10 to 15 min, then grind it smoothly.
Next take a pan and place it on high flame, then add 4spoons oil to it and then add 2 to 3green chillies,then finely chopped onions,then fry them upto golden brown colour. Next add carrot pcs, cauliflower, green peas, capsicum ps to this and fry them. Next add tomato pury(2 to 3 spoons). Then mix it thoroughly and add some water then close the lid and cook for 5min. Then add cashewnut, gingelly seeds paste to it, then add half cup milk to it. Then add 2spons chillipowder, salt half spoon, a pinch of turmeric powder, daniya(coriander)powder-2spons, at last add 2spoons tomato pury to it for colour. Then cook fr 5 min.
Then garnish with coriander leaves,tomato pury
Tomato pury preparation : Cut tomatoes horizontally upto half and place them in water and boil them, then peel off skin and made into pulp using grinder.
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