Macaroni Payasam

Ingredients 

• Macaroni 1 1/2 cup
• Cashew nuts 10 No.
• Raisins 10 No
• Cardamom 5 
• Milk 1cup
• Evaporated milk 1 cup
• Saffron 3 strands
• Ghee 3 Tbsp
• Condensed Milk 1/2 tin

Preparations 

• In a pan add ghee,when the ghee become hot add raisins and cashews.
• Fry it well until it become golden color.
• Now add the macaroni fry well in the ghee.
• When the macaroni color changed add the water,cook until the macaroni is half done.
• Now add the milk ,evaporated milk ,condensed milk,saffron ,cardamom  mix it well.
• Cook until the macaroni become soft and the mixture of payasam thickened well.

Crunchy Diamond Cut Biscuits | Quick Kids Snack - Sweet Maida Biscuits

Crunchy Diamond Cut Biscuits or Sweet Maida Biscuits is a popular and Easy Indian Snack. which is actually Diamond shaped deep fried biscuit not oven made biscuits. This biscuits are Soft in inside and Crunchy in outside gives delicious taste, Kids love to eat this biscuits as a evening Tea time snack, Of-course I also, I remember my childhood days, I have eaten this biscuits often made by my mother.

Diamond Cut Biscuits | Sweet Maida Biscuits- Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Total Time :35 min | Yield : 4 Servings Recipe Category: Snacks | Recipe Cuisine: Indian Cuisine

All purpose flour (Maida) - 2 cup
Sugar - 3/4 cup
Ghee (Clarified Butter) - 3 tbsp
Baking Soda - 1/4 tsp
Warm water (as required)
Salt - 1 pinch
Oil for Deep fry

Making process of  Diamond cut Sweet Maida Biscuits

Preparation Method:

1. In a mixing bowl add Maida, salt and sugar and mix well.
2. Melt the Ghee and add with the mixture.
3. Add the Water slowly and mix well like a chapati dough consistency
4. Knead the dough and divide into small portions.
5. Take a small ball like dough portion and Roll it flat with a rolling pin.
6. Cut into diamond shape using special shape Cutter or Pizza cutter or Knife.
7. Immerse it into the hot oil.
8. Deep fry until become golden brown.
9. Let it cool before serve.

Cooking Tips
Instead of Ghee you can use Dalda (Vegetable shortening).

Serving Tips
Store it in a air tight container and the biscuits remain fresh for a week. 
Serve as a evening Tea time snack..


4 stars

Mutton Keema balls | Kola Urundai | Deep Fried Minced meat Balls

Mutton keema balls or Kola urundai is a wonderful South-Indian-spiced grounded Mutton recipe is most common in Tamil Nadu, deep fried Mutton keema balls gives delicious taste and goes well as a side-dish for lunch even can be serve as a Appetizer. usually we use to cook it in small ball shape but my kid likes to eat when it's thin and crispy so I make it like a flat vada(Vadai). Try this recipe and it will be one of your favorites.

Mutton keema balls - Ingredients

Preparation Time : 30 min's | Cooking Time : 20 min's | Yields : 3
Recipe Category: Side-dish | Recipe Cuisine: South Indian

Mutton minced - 1/4 kg

Shallots (Small Onion) - 10
Roasted chickpeas - 1/4 cup
Grated coconut - 3 tbsp
fennel seeds - 1 tsp
Green chilli – 2
Dry red chilli - 5
Ginger - 2 inch
Garlic - 7 pods
Coriander leaves - 1/2 cup
Cinnamon - 3 inch
Cardamom – 4
Cloves - 2
Oil for deep fry
Salt - to taste
Water

 

Preparation Method:

1. wash the mutton and drain the excess water well.
2. in mixer grinder add the chopped ginger, garlic, fennel seeds, dry red chilly, cloves, cardamom, cinnamon stick, roasted chickpeas, grated coconut, chopped small onions and green chillies grind it into nice paste. 
3. Now add mutton and salt into the mixer grinder and give one pulse.
4. Transfer the mutton into a mixing bowl. 
5. Add chopped coriander leaves mix well.
6. In a frying pan add oil, when the oil is hot make the mutton keema into small balls and deep fry it.

Serving Tips :
Minced Mutton blends with Indian spices will tempt us to eat more.
Serve as a side-dish for lunch even can be serve as a appetizer for evening snack time.
It will give wonderful feeling while tasting at the time of rainy or winter seasons.

Cooking Tips:
Don't add excess of water just sprinkle it while mixing, otherwise it will take more oil for frying.
If excess water then add some amount of chickpeas powder.

Onion Bonda / Chickpea Fritters

Onion Bonda is a crispy, yummy and tempting appetizer, which is a popular evening snack in South India particularly in Tamil Nadu and Andra. Hot bonda with monsoon or winter will be a perfect choice.

Ingredients:

2 1/2 cups Chickpea flour/Besan/Kadalai mavu.
1/2 cup Rice flour.
1 Finely chopped Onion.  
1 tsp Red chilli powder.
1 pinch baking soda.  
1 pinch Asafoetida/Perungayam (Optional). 

1 strand Curry leaves.
2 Green Chilli's. 
Salt to taste.  
Oil for deep fry.  

Water as required.

Preparation :  

In a bowl add finely chopped Onion, salt, Besan flour, Rice flour, Red chilli powder, Baking soda, Salt, scratched green chilly, finely chopped curry leaves and Asafoetida  then add some water and mix nicely in thick batter consistency without making lumps.

Heat oil in a fry pan in medium heat, when it gets hot using the spoon drop a small ball like portion directly into the hot oil, fry in oil until the Bonda become golden in color.

Serve hot with tomato ketchup or any chutney. which is perfect monsoon delight.
 

Note:

For know the perfect thickness of batter consistency see the above attached Picture.

Hyderabadi chicken 65 recipe

Hyderabadi chicken 65 is a popular Hyderabadi recipe which is rich in taste, there are different stories about the name of the dish chicken 65.


Ingredients:
Item 1: Dry Fry

• Chicken fillet 250 gm
• 1 Tbsp Ginger garlic paste
• 3 Tbsp Onion paste
• 1 Tbsp Red chilli powder
• Garam masala powder
• Salt for taste
• 2 Tbsp corn flour
• 1 Tbsp all purpose flour
• 1Tbsp Lemon juice
• 1 Tsp Turmeric powder
• Oil for deep frying
• Food color a pinch (Optional)

Preparation:
Clean and wash the chicken well
Marinate the chicken with all above ingredients
Leave for 30 min in fridge
Deep fry the chicken until it became golden color

Item 2 : Sauce (Gravy)
Ingredients:

• 1/2 cup Curd(Yogurt) 
• curry leaves
• 1/2 tsp jeera
• 1/4 tsp mustard seeds 
• A pinch red chilli powder
• A pinch garam masala powder
• *Don't add salt to this mixture then chicken become too salty

Preparation:
In a kadai(Pan) add oil,when the oil became hot add the seasoning 
Now add the curd & red chilli powder,garam masala powder
To this mixture add the fried chicken mix well until the chicken absorb the curd well.

Garnish with Coriander leaves and Curry leaves and Serve hot.

Healthy Hummus Recipe

Ramadan Kareem...!
Hummus is a popular, delicious and healthy Arabic dish.  

Ingredients:

250 gm. chickpeas

2 clove of garlic, peeled
1 Tablespoons fresh lemon juice
2 Tablespoons Tahina Sauce
2 Teaspoons olive oil
Salt for Taste

Dressing:

Sumak Powder(Optional)
Parsley(Optional)
Paprika
Olives 1 or 2

Preparation:

Soak the chickpeas in water for overnight then rinse and boil it well until done.

In the food processor add the cooked chick peas along with the above Ingredients blend it well like a smooth paste. 
Transfer it to the serving bowl.

For Garnishing:

Drizzle some amount of olive oil and Sprinkle Sumak powder or Finely chopped parsley or paprika with some olives in the center.

serve with Arabic bread or Peta Bread.

Urad dhal Vada / Medhu Vadai / Ulundu Vadai

Medhu Vadai/Ulundu Vadai is a popular snack of South India. You can find it in all South Indian festivals; Let us see how to prepare tasty Medhu Vadai/Ulundu Vadai.

Ingredients

2 cups of Urad dhal/Ulundhu/ Black gram

1 Big Onion

3 Green chillies

½ inch Ginger

1 strand Curry Leaves

Coriander leaves

¼ tsp Asafetida

Salt to Taste

Oil to deep Fry

Preparation

Take skinless Urad Dall; wash and Soak in water for 1 to 2 hours.

Grind the soaked urad dal like a thick batter. While grinding mix water slowly like sprinkle the water (Don’t grind for long). Make the batter not too thick not too runny.

Finely chop the Onion, Green chillies, Ginger, Coriander leaves and Curry leaves. Mix all in the batter along with pinch of Asafetida and salt.

In a Fry Pan add oil and heat it, then take some amount of batter on your hand and make a small hole in the center using your thumb and drop it in oil.

Deep fry until become golden brown.

Serve hot with any chutney or Sambar or even with Ketchup.

Thattu vadai / Thatai Crackers

It is a popular crispy snack of South India. People from various regions call it as Tattai murukku, Nippetu, Thattu vadai in Tamil Nadu.

Ingredients:

2 cup Rice Flour

¼ cup splited chick peas (Chana dhal)

3 tbsp Butter

2 tsp Chili powder

3 tbsp Gram flour  

1 strand Curry leaves

2 Dry red Chilies

2 tsp Sesame seeds (Optional)

Pinch of Asafetida

Salt for taste

Oil for fry

Preparation:

Soak the splited chick peas (Chana dhal) for an hour in Water.

Roughly grind the Curry leaves and Red dry chilly.

In a bowl mix the grinded items with Rice flour, Chana dhal, Gram flour, Chili powder, Asafetida, Butter and Salt with little water.

Dough should be thick in consistency.

Take small ball like dough and flatten it like thin disk shape; immerse it into the hot oil.

Deep fry on both sides until become golden color and like crispy.

Crispy Thattu Vadai/ Thatai ready. Serve as a Tea time snack.

Crispy Cauliflower Chilly Fry

Cauliflower Chilly is a popular Indian recipe.  Children’s like this recipe because it is more crispy and tasty; particularly in rainy season it will tempt us to eat.  

Ingredients

 

1 medium size Cauliflower florets

3 tsp Red chili powder

1 tbsp Corn flour
1tbsp Rice flour 
1tbsp All purpose flour

1 ½ tsp. of Curry powder

Salt for taste

Oil for fry

Marination:
In a bowl add the red chilli powder,rice flour, corn flour curry powder,all purpose flour, salt and required water
Make a batter (like our dosa batter not too watery or not too thick) Preparation

Clean the florets well
Cut in small pieces
Dip the florets into the batter.

In a fry pan add oil and heat it.

Deep fry marinate the cauliflower florets until became fully cooked and crispy.

Plantain Fritters / Valakkai Bajji

Bajji is very popular and tasty snack in South Indian states like Tamil Nadu, Andra and Karnataka. We can prepare Bajji with various vegetables like Plantain, Onion, Potato, Bell Peppers (Capsicum), Eggplant / Brinjal and even with Ladies Finger or Sliced Bread and Papads, only the batter will be same. In Tamil Nadu you can see Bajji varieties in all Tea shops. Let us see how to prepare simple Valakkai Bajji...

Cook Time: 20 Min | Servings: 4 Persons

Ingredients:

2 Plantains (Raw Banana or Valakkai)

1 1/2 Chickpea flour/Besan/Kadalai mavu

3 tbsp Rice flour

1 tsp Red chilli powder

1 pinch baking soda

1 pinch Asafoetida/Perungayam

Salt to taste

Oil for deep fry

Directions:

1. Peel off the skin of plantain on corners only.

2. Slice the plantain into thin pieces.

3. In a bowl add Besan, Rice flour, Red chilli powder, Baking soda, Salt and Asafetida.

4. Add water slowly and mix well until there are no lumps.

5. The batter should be thick in consistency

6. Dip a piece of sliced plantain into the batter and immerse it into the hot oil

7. Deep fry on both sides until become golden brown.

8. Serve hot with chutney or sauce.