SPICY GREEN CHILLI PICKLE

SPICY GREEN CHILLI PICKLE 

Today i made this green chilli pickle and served with ATTA LADOO /GOND KE LADOO that was awesome in taste. You would also like it with mathri, parantha. let us see how to make this spicy green chilli pickle.

INGREDIENTS:-

* Green chilli - 200 gm cut into small pieces
* Cumin seeds -1/4 less than small tsp
* Carom seeds - 1/4 less than small tsp
* Fennel seeds - 1/4 less than small tsp
* Salt to taste
* Oil 2 small tsp
* Coriander powder - 1/2 small tsp
* Turmeric powder - 1/4 less than small tsp
* Mango powder - 1/4 tsp


METHOD:-


1. Heat pan and add oil.
2. After heating oil, put cumin seeds, cumin seeds, fennel seeds and let it crackle
3. Now add Turmeric powder and chopped green chilli.
4. Once stirring, put salt, coriander powder and mango powder.
5 Keep stirring  and cover it with lid for 2 seconds
6. Switch off the flame.
7. Now Green chilli pickle is ready. ENJOY


NOTE:-

** If you like different flavour, you can also add roasted sesame and grounded peanuts and sugar in this green chilli pickle.
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HOMEMADE SALSA /TOMATO RECIPE / MEXICAN DIP

HOMEMADE SALSA /TOMATO RECIPE / MEXICAN DIP

Homemade SALSA can served with tortilla chips,bruschetta or nacho chips. Let us see how to make Salsa at home.

INGREDIENTS:-

*  Green capsicum – 1

* Onion –  1/2 Cup finely chopped
* Tomatoes – 2 1/2 Cups blanched , chopped
* Salt to taste
* 1/2 tsp Sugar
* Chilli powder – 1/2 tsp
* Oregano dried- 1/2 tsp
* Chillies in vinegar – 1tsp
* Oil for brushing and cooking – 3 1/2 tsp

METHOD:-

1. Brush 1/ 2 tsp oil all over the capsicum and pierce with a fork and hold over the flame until the skin blackens.
2. Remove from the flame, immerse it in water and allow it to cool. Once cooled, remove the burnt skin on the capsicum with your hands, deseed it and chop it finely. Keep aside.
3. Heat the remaining 3 tsp of oil in a wide non-stick pan, add the onions and sauté on a medium for 2 to 3 minutes.
4. Add the capsicum and sauté on a medium flame for 1 to 2 minutes.
5. Add the tomatoes, salt, sugar, chilli powder and oregano, mix well and cook on a medium flame for 5 minutes or till the tomatoes are soft, while stirring occasionally.
6.Serve it warm with tortilla chips,bruschetta or Nacho chips.

NOTE:-

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HOMEMADE NACHO /CHIPS /SNACK RECIPE

HOMEMADE NACHO /CHIPS / SNACK RECIPE

The most popular recipe in mexican cuisine is Nachos and its taste great with
tomato salsa but can also be used as chips. It is very easy to make
and can also be made at home  easily. After cool that  can be stored in the air tight container. Let
us see at home how to make NACHOS RECIPE. NACHOS WITH SALSA combined
together to make a delicious accompaniment.

INGREDIENTS:-

For  approximately 50-60 chips

Maize flour (makai ka atta) – 1 cup
Maida – 1 cup
Oil – 1 tbsp
Haldi – a pinch
Oregano – ¼ tsp
Salt – to taste
Maida – for rolling
Oil – for deep-frying

METHOD:-

1. Oil for frying
2. Refined white cornflour - 1 and 1/2 cup
3. Raw yellow cornflour - 2 cup
4. As per taste salt, red chilli powder
5. Oil - 4 tablespoon
6. Water as required for preparing the dough

Steps
1. In a bowl use a sieve to strain the raw yellow cornflour
2. Then add the white refined cornflour, salt , red chilli powder, 4 tablespoon oil. Mix it well.
3. Warm the water and pour in the mixture to prepare the dough. Keep the dough aside for 10-15 minutes
4. Once the dough is prepared make small dough balls
5. Flatten the small dough and make thin rotis
6. Poke the roti with a fork
7. Cut it into small triangular shapes
8. In a pan heat the oil at a medium flame
9. Put the triangular shape rotis in the pan and fry them well at a medium flame. Ensure both sides are cooked well
10. Serve hot homemade nachos with Tomato Salsa / Mexican dip or cheese dip

You can click on link to buy Nachos

Note:-

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VEG DOSA UTTAPAM / SOUTH INDIAN RECIPE

VEG DOSA UTTAPAM / SOUTH INDIAN RECIPE

Now -a days people are crazy for south indian food that is very delicious. Today i am sharing Recipe of VEG DOSA UTTAPAM. Let us see first how to make batter for DOSA UTTAPAM, that is similar to Dosa and Idly batter.

INGREDIENTS FOR BATTER:-

1. Urad dal  without skin - 1/2 cup
2. Rice - 3 cup
3. Fenugreek seeds -1/2 small tsp
4. Water as needed

HOW TO MAKE BATTER FOR DOSA UTTAPAM:-
1. Clean rice & urad dal and wash  thoroughly.
2. Soak rice , urad dal & fenugreek in water separately for 4-5 hours at least or overnight
3. First grind urad dal and fenugreek seeds using very little amount of water. To make smooth paste add 1/2 cup of water and grind it 4-5 minutes.
4. Again add 1/2 cup of water more and use a spatula to wipe up dal. The batter should be light fluffy and have microbubbles
5. Then grind rice coarsely using less water because it is easy to wash the grinder
6. Mix both paste in a big bowl and put salt in it
7. Mix well by hand
8. The consistency should be same as pakora batter
9. Cover and keep aside in warm place minimum for 12 to 14 hours for fermenting
10. It will be fermented and raised ,the batter stands stiff like foam
11. Batter for making Dosa uttapam  is ready.You can store in refrigerator and can use it within 3 - 4 days.

PREPARATION FOR VEG DOSA UTTAPAM:-

INGREDIENTS:-

All types vegetable  carrot, cabbage, cauliflower (grated) capsicum, and french bean 

* Ginger (grated),-1" piece,

* 2 Green chilli - finely chopped

* Coriander leaves washed & finely chopped -50 gm

* Salt to taste

* Oil - 1tbsp

METHOD:-

1.Put dosa batter in a bowl and add all vegetables, ginger, chopped green chilli, coriander leaves, salt & oil.

2. Mix it well. The consistency of batter should neither thick nor thin.

3. Heat  Nonstick tawa and spreading little oil around the whole tawa.

4. Now pour 2 tbsp mixture in a circle 5-6 inches in diameter and thick. 

5. Pour some oil all around the Uttapam and all pour some on it

6. Decrease the flame, cover Uttapam with a plate allowing it to cook. In almost 2-3 minutes the lower base of the Uttapam turns brown after getting cooked.

7. With a ladle flip the Uttapam and cook this side for another 2 minutes. 

8. When this side has also become brown. 

9. Your Uttapam is ready to eat. Prepare Uttapam in this way with the remaining mixture.

10. Now you serve it with coconut chutney or  GREEN CORIANDER CHUTNEY

NOTE:-

** Rice should be different from normal rice .It is pre boiled rice & looks shorter in size than ordinary rice that we use in eating. If you can also add onion in this recipe, it depending on your choice.
** By grinding urad dal, You can judge the quality of urad dal. you buy a good quality of urad dal ,it will give more volume only for 2-3 months. Old dal wouldn’t give more volume
** Batter of dosa uttapam shouldn’t too watery otherwise colour of uttapam wouldn’t white
**  Plz leave your precious comments too if you like my recipe.

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HAKKA NOODLES ( CHINESE DISH)

HAKKA NOODLES ( CHINESE DISH )

https://amzn.to/45mT2KN

Order now for Noodles click on above link 

HAKKA NOODLES is basically Chinese dish that is loved by children & young generation love too very much.It is very simple recipe & best combination goes for veg manchurian. I used only onion & spring onion in making noodles but if you like more vegetables , can add carrot french beans & capsicum as per your choice. Ajinomoto  is used in chinese dish but i didn't use because i read somewhere that it is harmful for health. However i tried to make in very simple way without using more veggies & ajinomoto & came out very awesome in taste.

Let us start to make HAKKA NOODLES

INGREDIENTS:-

* Oil - 2 tsp

* Noodles - 1 cup boiled

* Onion - 1 chopped

* Spring onion - 1/2 cup chopped 

* Salt to taste

* Vinegar (White) - less than small 1/4 spoon

* Soya sauce - 2-3 drops 

* Tomato chilli sauce little depend upon your choice

METHOD :-

* Boil noodles in a pan with salt & little oil

* Avoid stickiness of noodles we use oil

* Drain water with a strainer and put in cold water for few second

* Separate  noodles by fingers and again drain water

* Now noodles are ready for making

START TO MAKE NOODLES:-

* Heat oil in a pan 

* Deep fry onion & spring onion in it for few seconds

* When some transparent half cook onion , add noodles, salt ,vinegar, soya sauce & tomato chilli  sauce

* Mix it by skipping noodles & all ingredients

* HAKKA NOODLES  is ready. Serve hot & enjoy

NOTE :-

Try & share your feedback.Your comments r welcome

SPICY GUACAMOLE AVOCADO BASED RECIPE

SPICY GUACAMOLE

Guacamole is an avocado-based dip or salad to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip,condiment and salad. 

Spread Spicy Guacamole on roasted bread  with knife https://amzn.to/3rGVi0u

SPICY GUACAMOLE

Makes about 1 cup

INGREDIENTS:-

* 1 large ripe avocado, peeled, mashed

* 2 teaspoons fresh lime juice or you can add 1/2 chopped tomato

* 1/2 cup chopped fresh coriander leaves

* 1/4 cup finely chopped onion

* 2 large garlic cloves, finely chopped

* 2 large green chilies seeded, chopped

* 1/4 teaspoon salt

PREPARATION:-

Using fork, mash avocado with lime juice in small bowl. Add chopped coriander leaves, chopped tomato chopped onion, chopped garlic, green chilies,lime juice and salt and stir to combine.

READY TO SERVE:- Spread Spicy Guacamole on roasted bread and ENJOY

NOTE:-

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BREAD KACHORI / SNACK /TEA TIME

BREAD KACHORI

BREAD KACHORI is very easy snack that you never tried this type of kachori. Somewhere i saw and tried at home. Taste was awesome thats why i thought to share this bread kachori recipe. Let us see how to make this kachori.

INGREDIENTS:-

FOR OUTER COVER:-

* Boiled, peeled and mashed potatoes - 1 cup

*  White bread - 2

* Red chilli powder - 1/4 tsp

* Fennel seeds coarsely grind - 2 pinch

* Coriander powder - 1/4 tsp

* Finely chopped coriander leaves - 1 tsp

* Garam masala - 2 pinch

* Salt to taste

FOR FILLING:-

* Split skinless moong dal - 1/4 cup 

click on link to buy Yellow moong dal

* Oil - 1 tsp, Click to buy Refined oil

* Coarsely grounded coriander seeds 1/4 tsp

* Garam masala powder - 1 pinch

*dry mango powder - 2 pinch

* Coarsely ground fennel seeds - 1/4 tsp

* Salt to taste

* Black salt - 2 pinch

* Turmeric powder - 2 pinch while boiling dal

* Oil for deep frying

* Water as required

TO MAKE DOUGH FOR COVER BREAD KACHORI:-

1. Dip bread slices in water take them out immediately and squeeze them. 

2. Add these bread slices in boiled potatoes. 

3.After that add all the spices mentioned above to make the coat of bread kachori and knead it well, then cover and keep it aside. 

PREPARATION OF KACHORI STUFFING:-

1. Boil the moong dal in a pan with salt, turmeric powder and 2 cup of water till it becomes soft then drain out water from dal. Dal should not dissolve.

2. Heat oil in Kadahi on low flame then put coarsely grind fennel seeds and coriander seeds in oil

3. When they change colour, add boiled dal and the all the spices mentioned above for stuffing.

4. Mix it well and fry on low flame for few minutes.

5. Now stuffing is ready

METHOD OF MAKING BREAD KACHORI:-

1. Divide the dough into portions. Each portion should be equal like size of lemon), round these portions like a ball then press them into a small circle with the help of palm

2. Put some stuffing at the centre of the rolled dough circle and surround the stuffing by lifting up the sides of the circle.

3. Roll it with the help of palms to make it round like a ball. now a stuffed round packet is ready.

4. Now with the help of both palms press this stuffed round packet and roll out it into a thick poori or kachori. Repeat this process for remaining dough.

5. Heat oil in a pan on high flame, leave the bread kachori one-by-one in it and then fry them on low flame till they become crispy and golden brown from all the sides. 

FOR SERVING BREAD KACHORI:-

* Make a small hole at the centre of kachori and pour some beaten curd, mithi chutney and green chutney into it and sprinkle some chaat masala powder.

* Now Bread Kachori is ready to serve

NOTE:-

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